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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 rib celery chopped
  • 3 cloves garlic pressed
  • ½ teaspoon dried rosemary or 1 sprig fresh rosemary
  • ½ teaspoon dried thyme or 4 sprigs fresh thyme
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 large potato 10 ounces/300 grams, cut into bite-size pieces
  • 4 cups vegetable broth or more for a thinner soup
  • 3 cans (15 ounces each) cannellini beans drained, or 4½ cups cooked beans
  • 1½ teaspoons salt
  • ⅛ twists black pepper
  • ¼ teaspoon red pepper flakes
  • 7 ounces kale leaves chopped into bite-size pieces
Steps
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