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Cream of cannellini beans with seasonal crudités


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300 g cooked torches
1 jar of soy yogurt
1 clove of garlic
extra virgin olive oil

To accompany: celery, radishes, carrots, fennel, and other seasonal vegetables


Go to blender puree the beans to obtain a smooth and homogeneous.
Do some chopped garlic and the herbs, add it to the yogurt with the oil, salt and pepper; add the puree of white beans and stir.
Let it sit in the fridge for a few hours and serve with vegetables washed cut into sticks.

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Thanks to Associazione di Laboratorio di Cucina Naturale di Manuela Palestra

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