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Bread and Bean Soup


300 grams (approx. 10.6 ounces) of dry cannellini (white beans)
extra virgin olive oil
1 celery bunch parsley
1 medium onion
peeled plum tomatoes


Pre-soak the beans overnight in cold water. Cook them in salted water. Prepare a mixture of celery, onion, parsley and basil. Fry them in a little oil in a large pan. Then add the cooked beans with their cooking water and two peeled plum tomatoes, mashed with a fork. Boil it together for a half hour, adding hot water or broth as needed. Prepare some toast and place them in a soup serving dish, alternating layers of bread and broth with beans until you reach the edge of the dish. Finish it with a bit of extra virgin olive oil.

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