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Ingredients
US|METRIC
8 SERVINGS
- olive oil
- yellow onion
- Yukon Gold potatoes
- sun-dried tomatoes in oil
- oregano
- thyme
- vegetable stock
- unsweetened almond milk
- kale
- cannellini beans
- nutritional yeast
- parsley
- red pepper flakes
- salt
- pepper
- pesto (vegan)
- crusty bread
- 1 Tbsp. olive oil
- 1 yellow onion (diced)
- 4 Yukon Gold potatoes (medium, peeled and diced)
- 1/2 cup sun-dried tomatoes in oil (drained and finely chopped)
- 1 tsp. dried oregano
- 5 sprigs fresh thyme
- 4 cups vegetable stock
- 2 cups almond milk (unsweetened)
- 3 cups ribs (kale leaves, removed, chopped)
- 14 oz. cannellini beans
- 1 Tbsp. nutritional yeast
- 1/4 cup fresh parsley chopped
- 1 Tbsp. lemon juice
- 1/2 tsp. red pepper flakes (or to taste optional)
- salt
- pepper
- 1 tsp. pesto (vegan, per portion to serve)
- crusty bread (unchecked▢, to serve)
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