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The Ultimate Vegan Zuppa Toscana
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 can (400 g / 14 oz) chickpeas
  • 2 tsp sage
  • ½ tsp fennel seeds, crushed
  • 1 large onion, chopped
  • 6 cloves garlic, crushed
  • 2 tsp Italian herbs
  • ¼ tsp chilli flakes
  • 650 ml (3 cups) vegetable stock
  • 600 g (1 ½ lb) red-skinned potatoes
  • 200 ml (1 cup)vegan cream
  • 100 g (7 oz) Cavolo nero, chopped, hard stems removed
  • Sea salt
  • Freshly ground black pepper
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