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Ribollita

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Ingredients: 

1 onion, finely diced
2 tbsp olive oil
1 clove garlic, smashed
1 carrot, chopped
2 sticks, celery, sliced
800 g ripe tomato, chopped
500g of cavolo nero ( Tuscan cabbage) see notes
350 g chopped sweet potato or parsnip – with the skin
500 ml water
250 g cooked borlotti beans
100 g baby spinach
1 bunch parsley, chopped
Grana Padano or Parmesan so serve
Pesto to serve (optional)


 

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