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Ingredients

• 1 1/2 c. Dry cannellini beans, sorted and
•     Soaked overnight
• 1 x Bay leaf
•     A few sprigs of fresh herbs: marjoram,
•     Thyme and sage
• 1/4 med Red onion, diced
•     Champagne wine vinegar
• 2 Tbsp. Red wine vinegar
• 2 tsp Lemon zest
• 2 x Cloves garlic, finely minced
•     Salt and pepper
• 1/3 c. Extra virgin extra virgin olive oil
• 1/2 lb Tomatoes
• 1/4 c. Minced fresh basil

Description

Drain And Rinse The Beans And Place Them In A Large Saucepan. Cover Generously With Cool Water, Then Add In The Bay Leaf And Herb Sprigs. Bring To A Boil, Then Reduce Heat And Cook…

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