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Kale, White Bean And Pasta Soup

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main-dish nut free vegetarian easter dinner lunch italian


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1 lb Kale

1 lb dried cannellini beans

26 oz chopped tomatoes

1 x onion

3 x carrots

3 x turnips, diced

2 x celery stalks

1 cup grated Parmesan cheese

1 cup pasta

1 tbsp Harissa

2 tbsp olive oil

8 cup water

Italian flat-leaf parsley, chopped

Salt and pepper to taste

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