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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch Tuscan kale (or 2 small ones)
- 2 garlic cloves (thinly sliced)
- 1 1/2 tsp. red chile flakes
- 2 cups juice
- 56 oz. San Marzano tomatoes
- 15 oz. cannellini beans (drained and rinsed)
- 1/2 tsp. kosher salt (or more to taste)
- 1/2 cup Parmigiano Reggiano (grated)
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