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Italian Bread & Tomato Soup (Ribollita)
Ingredients
  • 2 tablespoons olive oil
  • 4 large garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 large celery ribs, chopped
  • 1 dried bay leaf
  • 1 10-ounce bag frozen spinach
  • 2 15.5-ounce cans cannellini beans, with their liquid
  • 6 cups vegetable or chicken stock
  • 1 15-ounce can (1 ¾ cups) tomato pureé
  • 9 ounces day-old bread, torn in pieces (about 3 cups)
  • ¼ cup fresh basil, chopped
  • Parmesan, grated (optional)
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