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Ingredients
US|METRIC
1 SERVINGS
- 2 Tbsp. olive oil (cold-pressed)
- 2 onions (medium-sized, chopped, 4 cups chopped)
- 2 leeks (large, white and tender green only, chopped, 2 cups chopped)
- 2 stalks celery (chopped, 1 cup chopped)
- 4 cloves garlic (minced or pressed)
- 1 red bell pepper (large, cored, seeded, and chopped)
- 1 yellow bell pepper (large, cored, seeded, and chopped)
- 8 cups vegetable stock (or chicken stock, plus more if needed)
- 28 oz. diced tomatoes (with juice)
- 6 oz. tomato paste
- 1 tsp. thyme leaves (crumbled)
- 1 tsp. rosemary leaves (minced)
- 2 new potatoes (medium-large Red Pontiac, cut into ½-inch dice, 1 pound)
- 4 oz. kale (stemmed and coarsely chopped)
- 12 oz. savoy cabbage (or regular, cored and coarsely chopped)
- 2 cups white beans (cooked, in a pinch, canned beans can be used)
- 2 cups kamut (cooked)
- 3 cloves garlic (peeled)
- 1 cup flat-leaf parsley (trimmed of stems)
- 1/2 bunch green onions (trimmed, and cut into 2-inch lengths)
- 6 oz. gruyere (or Emmenthaler cheese, grated)
- 1/4 cup extra virgin olive oil (cold-pressed)
- 1 cup mayonnaise (best quality, optional)
- fine sea salt
- ground black pepper (freshly)
- fresh lemon juice
- 1 cup parsley leaves (chopped)
- grated Gruyere
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