Italian soup with beans, cabbage, veg and bread (P)
INGREDIENTS
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310 g zolfini or cannellini beans, fresh, or dried and soaked overnight
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1 bay leaf
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1 tomato, squashed
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1 small potato, peeled
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2 small red onions, peeled
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2 carrots, peeled
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3 sticks celery, trimmed
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3 cloves garlic, peeled
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olive oil
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1 pinch ground fennel seeds
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1 pinch dried red chilli
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400 g good-quality tinned plum tomatoes
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310 g cavolo nero, leaves and stalks finely sliced
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2 large handfuls good-quality stale bread, torn into chunks
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sea salt
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freshly ground black pepper
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extra virgin olive oil
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