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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium, chopped)
- 1 carrot (chopped)
- 4 kale leaves
- 1 stem chopped leaves
- 3 cups cauliflower (small, pieces)
- 3 garlic cloves (minced)
- 1/4 cup white wine (or a splash of balsamic vinegar)
- 14 oz. diced tomatoes
- fresh thyme
- rosemary
- 6 cups vegetable broth (I like the Whole Foods brand)
- 6 oz. gluten
- fusilli
- shell pasta
- 1 cup chickpeas (cooked, drained and rinsed)
- sea salt
- freshly ground pepper
- kale
- pesto
- chopped parsley (optional)
- Parmesan cheese (optional, skip if vegan)
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