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Ingredients
US|METRIC
4 SERVINGS
- 2,667 cups potato (floury, peeled and diced)
- 2 sticks celery (sliced)
- 1 onion (finely diced)
- 2 garlic clove (finely diced)
- 1 red pepper (finely diced)
- 1 red chile pepper (finely diced)
- 3 Tbsp. olive oil
- 1 Tbsp. tomato puree
- 375 cups red wine
- 2 1/2 cups vegetable stock
- 1 1/4 cups canned tomatoes
- 1 cup red kidney beans (canned, drained)
- 1 bay leaf
- 2 Tbsp. fresh herbs (e. g. thyme and rosemary, chopped)
- 2 Tbsp. Parmesan (grated)
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