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Ingredients
  • 4 to 6 servings depending on how hungry
  • 1 onion, chopped finely
  • 2 to 3 spring onions chopped
  • 1 garlic clove, sliced finely (2 cloves for the garlic lovers)
  • 1 carrot, chopped
  • 1 large celery, chopped
  • 1 tomato, chopped
  • 1 ½ to 2 cups cooked cannellini (or borlotti) beans
  • 3 to 4 large leaves of Kale (tuscan or lavender), chopped
  • or 3 to 4 large leaves of Spinach
  • 1 potato, cubed
  • 3 cups vegetable stock (or 3 cups water and one vegetable bouillon)
  • 1 parmesan rind
  • olive oil
  • About 8 oz of pasta, such as penne, ditalini or cavatelli
  • salt and pepper to taste
  • subheading: To serve:
  • extra virgin olive oil
  • pesto (optional)
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