Ingredients
- Cannellini Beans
- Celery
- Carrot
- Parsley
- Diced Tomato
- Onion
- Olive Oil
- Salt
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- Cook beans (removing the froth as it develops) until they start splitting.
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- Drain the water.
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- Add water to cover the beans (use more water if a thin soup is desired), diced onion and a generous quantity of olive oil.
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- Add the chopped vegetables.
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- After the beans and vegetables are half cooked, add the diced tomatoes.
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- The salt is added towards the end of cooking.
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- When cooked, the oil blends in.
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- Serve with bread and olives.
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- The addition of more olive oil adds extra flavour.
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