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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1/2 cup bacon (small diced pancetta)
- 2 yellow onions (peeled and small diced)
- 4 garlic (finely minced cloves of)
- 2 sliced leeks (thinly)
- 4 celery (medium diced stalks of)
- 4 sliced carrots (peeled and)
- 1 turnip (peeled and medium diced)
- 1 parsnip (peeled and medium diced)
- 1/2 fennel (small diced bulb of, core removed)
- 3 russet potatoes (peeled and large diced)
- 28 oz. whole peeled tomatoes (can of, in juice)
- 45 oz. cannellini beans (drained)
- 128 oz. chicken stock
- 3 Parmesan cheese rinds
- 2 cups peas
- 1 lemon
- 2 lb. ditalini pasta (cooked and cooled)
- sea salt
- cracked pepper
- oregano (optional)
- rosemary (optional)
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