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  1. Heat the olive oil to medium in a Dutch oven or soup pot. Add the onion and sauté 4-5 minutes or until slightly soft. Add the garlic and sauté an additional 30-60 seconds or until fragrant. Stir in the tomato paste, basil and crushed red pepper flakes.
  2. Add the spinach or kale, beans and stock and bring to a low simmer. Cook 10-15 minutes. Stir in the parsley. Taste and adjust the seasoning, if necessary.
  3. Scoop the white bean stew in bowls and serve with crusty bread.

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