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Ribollita, a hearty Tuscan soup


4 slices (74g) bacon, diced (1 tbs olive oil if not using bacon)
2 cloves garlic, crushed
3 large carrots, sliced into coins
3 ribs of celery, diced
1 medium onion, diced
4 cups (1L) vegetable broth
1 small bunch lacinato kale, ribs removed & leaves torn into pieces
1 can (15-ounces/425 grams) white beans (1 ¾ cups)
I can (14-ounces/400 grams) diced tomatoes
2-inch piece (116g) of Parmesan Rind
2-inch piece (63g) of French Bread, torn into bite size pieces



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