Tuscan Ribollita
INGREDIENTS
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2 tablespoons olive oil
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2 medium red onion diced
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6 medium carrots sliced
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3 stalks celery diced
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6 cloves garlic minced
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2 tablespoons thyme fresh
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2 cans cannellini beans drained and rinsed
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2 cans diced tomatoes low or no sodium
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2 cups vegetable broth
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2 teaspoons parsley dry
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1 bunch kale chopped
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salt to taste
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