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The classic Tuscan bread and bean soup, typically served to showcase the newly pressed olive oil which should be drizzled liberally over the top just before serving.

  • Serves 2; approx. 500g

  • Allergens: wheat, celery

  • Vegetarian

Empty soup into a saucepan with 120 millilitres water. Warm over medium heat, stirring often, for 6 minutes or until hot. You may add a little more water, but the soup should be very thick. Serve with a generous drizzle of extra virgin olive oil.

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