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Italian Ribollita (Vegetable And Bread Soup)

Nutrition per serving    (USDA % daily values)
CAL
550
FAT
41%
CHOL
0%
SOD
76%

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Ingredients for 8 servings

1 leek, sliced

1 large red onion, diced

1 bunch kale, shredded

1 quart hot water

1 head Savoy cabbage, quartered, cored and shredded

4 potatoes, diced

2 (15.5 ounce) cans cannellini beans, drained and rinsed

3 tablespoons tomato puree

2 carrots, diced

1 tablespoon olive oil

10 (5 inch) zucchini, diced

8 slices day-old bread

1 stalk celery, diced

1 bunch Swiss chard, chopped

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