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This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria Rosi in New York City.

Source: The Martha Stewart Show, February 2010


For the Beans

For the Soup


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How would you rate this recipe?
  • MS11370552
    17 OCT, 2015
    This dish was excellent,I used the cranberry beans and instead of leaks I used scallions because the rest of the leeks would have went to waste. This dish reminds my wife of her Italian Grandmother,this dish takes a couple hours but it is definitely worth the time and effort. EXCELLENT !!

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