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Ingredients
  • 5 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup cubed whole-grain rustic bread
  • 1 cup chopped leek, white and light green parts only, rinsed well
  • 1 cup chopped carrots
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • ¾ teaspoon kosher salt
  • 1 cup ditalini pasta or other small pasta
  • 10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced
  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  • 3 cups fresh baby kale or chopped kale
  • 1 cup frozen peas, thawed
  • ½ teaspoon ground pepper
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