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Ingredients
US|METRIC
4 SERVINGS
- 2 cans cannellini beans (15 oz each, rinsed and drained)
- 2 cans reduced sodium chicken broth (14½ oz each)
- 3 cups butternut squash (½" chunks, 1 lb)
- 14.5 oz. diced tomatoes
- 2 turnips (peeled and cut into ½" chunks)
- 1 parsnip (peeled, quartered, and sliced ¼" thick)
- 2 cups coleslaw mix (bagged)
- 1 leek (white and light green parts, sliced)
- 1 Tbsp. minced garlic
- 1 cup fresh basil (packed)
- 1/3 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. water
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