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  Ribollita Soup  
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  Difficulty: Easy
Rating: No Rating


1 can diced toms
2 cans cannellini beans, divided
3 Tb. oil, divided
1 med leek halved lengthwise and sliced (green parts)
1/4 cup thinly sliced garlic
1/2 tsp pepper
1 c carrots
1 c celery
1 c zucchini
1/4 tsp salt, divided
1 kale or swiss chard 2 inch wide slices
1/4 head cabbage - 1 in cubes
2 c potatoes
3 c veggie broth
2 c water
1/2 tsp thyme
1 bay leaf
1 tsp celery seed
crushed red pepper to taste
drain toms (save liquid)

mash 1 can beans into paste add some water if needed
*set both the toms and beans to the side</p>

Heat oil (I usually omit the oil and just put a 1/4 cup water in the bottom of pot)

saute leek, garlic and pepper for a few minutes

Add carrots, celery, zucchini, S&P, saute about 5 minutes

Add potatoes, broth, toms, tom juice actually just add the rest of the ingredients except the kale or swiss chard simmer 15-20 minutes

Add kale or swiss chard last cook until wilted about 5-6 minutes


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