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Tuscan Vegetable Soup / Foodconnect
Ingredients
  • 2 tbsp olive oil
  • ½ bunch of celery, stalks and pale leaves chopped
  • 3 carrots, finely chopped
  • 2 red onions, chopped
  • 1 bunch of silverbeet, stems and leaves chopped and kept separate
  • 1 cup flat-leaf parsley leaves, chopped, plus extra to serve
  • 3 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 400g can borlotti or cannellini beans, rinsed, drained
  • 1 loaf day-old ciabatta bread, crust removed, torn into 3cm chunks
  • Extra virgin olive oil, to drizzle
Steps
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