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Minestrone Of Late-Summer Vegetables

Nutrition per serving    (USDA % daily values)
CAL
293
FAT
37%
CHOL
3%
SOD
17%

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Ingredients for 8 servings

3 tablespoons olive oil

3 large carrots, peeled, sliced

2 medium onions, sliced

1 medium fresh fennel bulb, sliced

1 medium celery root (celeriac), peeled, sliced

1/2 head of garlic, crushed (with peel)

6 large fresh Italian parsley sprigs

3 bay leaves

1 large fresh rosemary sprig

2 large tomatoes, chopped

2 tablespoons tomato paste

16 cups water

2 tablespoons olive oil

3 large garlic cloves, minced

3 cups 1/2-inch cubes baguette or rustic country-style bread

1 cup dried cranberry beans or cannellini (white kidney beans)

4 small carrots, peeled, sliced

3 large shallots, thinly sliced

3 garlic cloves, minced

2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes

1 cup fresh edamame beans or frozen, thawed

1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)

1 cup 1/2-inch cubes peeled celery root (celeriac)

1/2 cup chopped red bell pepper

4 lacinato (black) kale leaves, thinly sliced crosswise

2 1/2-pints red and/or yellow cherry tomatoes, cut in half

1/2 cup chopped fresh Italian parsley

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