Ingredients
- 2 cans Cento Cannellini Beans (19 oz)
- ½ cup Cento Classico Olive Oil
- ¼ cup White Onion, diced
- ½ cup Celery, diced
- ¼ cup Bellino Whole Garlic Cloves, chopped
- 4 cups Cento Lower Sodium Chicken Broth
- 4 oz Cento Sliced Pimientos, diced
- ½ cup Fresh Basil Leaves, chopped
- ½ tsp Cento Rosemary
- Toasted Bread, for serving
Directions
In a medium stock pot, add olive oil and onion. Sauté for 2 minutes, add garlic, basil and rosemary. Sauté for 1-2 minutes. Add in broth then beans and bring to a boil. Reduce and simmer for 20-25 minutes. Set aside to cool. Add celery and pimientos. Smash beans until desired texture is reached. Serve with bruschette. Serves 4-6.
