Cook the soaked white beans in a separate pot until they are soft - about 40 minutes. Cut the vegetables into rough shapes and sweat them in a bit of oil with the garlic in a large pot until soft, with the lid on. Decrust the Casalinga loaf and soak it in the water (enough to cover loaf), until it is mushy or porridgey. Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the vegetables. Reserve the other 1/4 for garnishing. Add all the remaining ingredients and just cover with water. Cover the pot and put into the oven for 2 hours at 180c. Add a chunk of yesterdays bread to each bowl and drizzle with the olive oil. Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat); 29g Protein; 85g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (809g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 457.5mg||16 %|
|Potassium 1248.2mg||33 %|
|Total Carbohydrate 69.9g||21 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 62.4g|
|Protein 16.2g||23 %|
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Calories per serving: 379
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