By Saveur
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1 oz. dried porcini mushrooms

1/4 lb. swiss chard

1/4 lb. spinach


2 small zucchini, diced

2 medium white potatoes, peeled and diced

2 Japanese eggplants, peeled and diced

2 tbsp. extra-virgin olive oil

2 cups tubetti pasta

2 cups cooked white beans

1/2 tsp. salt

2 cloves garlic, peeled and chopped

2 cups packed basil leaves

1/2 cup extra-virgin olive oil

2 tbsp. grated parmigiano-reggiano

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