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Ingredients
  • 3 tablespoon extra-virgin olive oil
  • 1 floury medium-sized potato (or two smalll ones), peeled and finely cubed
  • 3 cloves garlic, finely minced
  • 3 cans cannellini beans (15 ounces/425 g) , drained
  • 1 teaspoon fresh thyme leaves
  • 1 l hot vegetable stock
  • sea salt and freshly-cracked black pepper
  • 1 teaspoon red chili pepper flakes, optional
  • subheading: To serve:
  • grilled bread or croutons
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