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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. yellow potatoes (Baby Dutch)
- 1 1/2 lb. carrots (washed, rinsed, peeled, and diced into 1-2 inch pieces)
- 1 head cabbage (rinsed and quartered)
- 1 kale (small bushel, rinsed and coarsely chopped)
- 2 leeks (only the white and light green parts, rinsed and sliced thinly)
- 3 turnips (washed and rinsed, cut into quarters)
- 3 garlic cloves (sliced thin)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 15.5 oz. cannellini beans (cans, drained and rinsed)
- 8 cups vegetable broth
- 1/2 tsp. sage (Dalmatian)
- salt
- pepper
- 3/4 cup grated Parmesan cheese (Freshly)
- 1 loaf sourdough bread (or French)
- 1 sweet onion (diced)
- 2 Tbsp. olive oil
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