Total Calories: 181
1 Rinse the beans and pick them over to remove any broken beans or small stones.
2 Place the beans in a large bowl with cold water to cover by 2 inches. Refrigerate 4 hours up to overnight.
3 Drain the beans and place them in a large pot with fresh cold water to cover by 1 inch. Bring the water to a simmer over medium heat. Reduce the heat to low and skim off the foam that rises to the surface. When the foam stops rising, add the vegetables and olive oil.
4 Cover the pot and simmer 1 1/2 to 2 hours, adding more water if needed, until the beans are very tender and creamy. Add salt to taste and let stand about 10 minutes. Discard the vegetables. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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