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Ingredients
US|METRIC
4 SERVINGS
- 38 oz. beans (I used red kidney beans rinsed well or 1 cup of dry beans, *if using dry beans, soak them in water overnight)
- 1 sweet onion (large)
- 3 cloves garlic
- 4 cups water
- 2 Tbsp. tomato paste (or 3 large tomatoes with skin and seeds removed)
- 2 carrots (chopped)
- 1 potato (large white, chopped)
- 2 sweet potatoes (large, chopped)
- 1 pumpkin (small, chopped and de-seeded, *can substitute with butternut squash if pumpkins are not available, also save the pumpkin seeds so that you can roast them for a special crunchy treat)
- salt
- pepper
- 2 Tbsp. cinnamon
- 1 bunch parsley (finely chopped)
- 1 cup pasta (optional)
- day old bread (sliced, optional to be placed on each plate with soup served over it)
- olive oil (to be drizzled, optional on each plate)
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