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2. Drain tomatoes, reserving 1/4 cup juice.
2. Drain tomatoes and crush with fork or hands.
Coarsely chop and drain tomatoes, reserving juice.
Drain tomatoes (optional).
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2. Drain tomato juices into a skillet, and chop tomatoes into smaller pieces.
Drain tomato quarters, reserving oil and rosemary, and lean them against endive leaves.
Using your hands, squeeze as much excess liquid from the drained tomatoes as possible.
2. While the beans are simmering, combine the remaining onion, drained tomatoes, cumin, chile and remaining garlic in a blender, and blend until smooth.
Once it sizzles but before it goes brown, add the drained tomatoes and crush them up a little in the pan.
2. Add to crock pot, cooked onions, carrots, celery, garlic, broth, pasta sauce, beans, drained tomatoes, bay leaves, Italian seasonings and pepper.
Add chiles, all but 1 cup of the stock and drained tomatoes (reserve juice for Bloody Marys, obviously) and stir to combine.
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