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Place all ingredients in a large stockpot and bring to a simmer. Once simmering, turn the stock off and let steep for 30 minutes. Strain through a fine-mesh strainer and cheesecloth and reserve.
Heat the vegetable stock to simmering. Add all the cooked and raw vegetables and gently heat. To serve, divide the vegetables between service bowls. Ladle the stock over and garnish with Fustini's Chipotle Olive Oil and red pepper.
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