GIGANTE BEAN RIBOLITA

Recipe 93 of 100 on my countdown of easy awesome recipes To save time I make a cream of cannelloni from a can, while soaking, rinsing, and simmering the gigantic beans because their texture matters a lot more. Serve with fried bread, fridge it and reheat it for an even thicker experience or thin it out with a little more broth or water. The EVOO and flakey salt at the end are awesome. Nothing better on a cold day and it’s vegan.