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Ribollita Recipe

210 faves
Nutrition per serving    (USDA % daily values)
CAL
149
FAT
18%
CHOL
0%
SOD
27%

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Ingredients for 10 servings

3 tbsp extra-virgin olive oil , plus more for drizzling

4 x celery stalks, chopped

3 medium cloves garlic, chopped

2 medium carrots or equiv. winter squash, chopped

1 medium red onion, chopped

1 can (14 oz) crushed tomatoes

1/2 tsp crushed red pepper flakes

1 lb cavolo nero (lacinato kale, Tuscan kale), , stems trimmed off and leaves well chopped

4 cups cooked white beans

1/2 lb crustless loaf of bread

1 1/2 tsp plus fine grain sea salt

1 x zest of one lemon

lots x well-chopped oily black olives

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