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Recipe: Rosemary White Bean Soup with Fig and Walnut Tapenade
- 1 lb dried white cannellini beans
- 4 cups sliced yellow onions (about 3)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large branch fresh rosemary
- 2 quarts veggie broth (I used this)
- 1 bay leaf
- 2 tsp kosher salt
- 1/2 tsp black pepper
Directions:View on Eats Well With Others
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