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Level
very easy
Serves
4

Ingredients

1 bunch
Rosemary
1 bunch
Italian basil
2
Carrots | chopped
3
Stalks celery | chopped
1
Large onion | chopped
5
Large tomatoes | diced
1 Jar
Cannellini beans | drained
1 3⁄4 Cups
Stale bread | chunks
400 g

Directions

Step 1
Heat 3 tbsp. olive oil in a large pot over a low-medium heat, add rosemary and cook until fragrant.
Step 2
Follow with the carrot, celery and onion. Cook until vegetables are tender, around 15 mins.
Step 3
Add the whole basil, tomatoes, beans and 1.5 litres (6 1⁄4 cups) water. Bring to the boil, then simmer for 30 mins.
Step 4
Add bread and simmer for another 10 mins. Drizzle with 2 tbsp. olive oil before serving.

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