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  • Cannellini e Pomodori
    Recipe contributed by Dennis De Klerk
    • 4 - 15 ounce cans cannellini rinsed and drained
    • 3 large cloves garlic thinly sliced
    • 1/4 cup extra virgin olive oil
    • 1/2 to 1 teaspoon crushed red pepper flakes
    • 1 - 28 ounce can diced tomatoes, drained
    • 1 large sprig fresh rosemary
    • 1 cup chicken stock
    • 1/4 cup minced flat leaf parsley
    • Salt & Pepper
    Warm olive oil, garlic and red pepper flakes in a large skillet. Add tomatoes and rosemary sprig. Bring to a gentle simmer for 15 minutes. Add beans and chicken stock. Continue simmering for 20 minutes. Season with salt, pepper and parsley. Stir to combine. Remove rosemary sprig. Serve as a warm antipasti or side dish. Serves 6-8.

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