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Roasted Vegetable Ribollita

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Ingredients: 

1 head garlic (12 cloves)
1 red bell pepper, chopped
1 fennel bulb, cored and chopped
1 large zucchini, chopped
2 large carrots, chopped
1 cup onion, chopped
1 portobello mushroom, stemmed and chopped
1 tbsp coconut oil
1.75 cups cooked white beans (I used cooked corona white beans from Whole Foods), divided, reserving any cooking liquid
4 cups vegetable broth and/or reserved bean liquid
1 tbsp tomato paste
2 tbsp Turkish red pepper paste (or more tomato paste)
3 cups sliced green cabbage (300g)


 

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