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Italian Ribollita (Vegetable and Bread Soup)

yield: 8 total time: 615 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 red onion large, diced
  • 2 carrots diced
  • 1 stalk celery diced
  • 4 potatoes diced
  • 10 zucchini 5 inch, diced
  • 1 leek sliced
  • 1 quart hot water
  • 1 bunch Swiss chard chopped
  • 1 head savoy cabbage quartered, cored and shredded
  • 1 bunch kale shredded
  • 31 ounces cannellini beans drained and rinsed
  • salt and ground black pepper to taste
  • 3 tablespoons tomato puree
  • 8 slices day old bread
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