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Charred Cabbage and Caramelized Shallot Soup with Royal Corona Beans
Ingredients
  • 1 small head of cabbage, preferably Savoy
  • 4 tablespoons olive oil, plus more for drizzling
  • Salt and pepper
  • 8 to 10 shallots, peeled and sliced
  • 4 cups vegetable stock
  • 5 cups cooked Rancho Gordo Royal Corona or Cassoulet beans, with about 2 cups bean broth
  • Zest from 1 large lemon
  • Minced fresh parsley for garnish
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