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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion (large, diced)
- 2 shallots (finely chopped)
- 3 garlic cloves (minced)
- 6 cups gluten (free, yeast-free vegetable broth)
- 28 oz. tomatoes (whole)
- 1 1/2 cups raw buckwheat groats (rinsed)
- 2 Tbsp. balsamic vinegar
- 2 sprigs fresh rosemary
- 1/2 tsp. marjoram (dried)
- 2 cups eggplant (chopped)
- 1 cup roasted red peppers, drained (300 mL jar, and cut into strips)
- 1 cup baby spinach
- 1/2 cup black olives (pitted and sliced)
- 1/2 tsp. sea salt
- freshly ground black pepper (to taste)
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