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Tomato and White Bean Panade

kept byaakozlowski
recipe byThe Kitchn

1 tablespoon olive oil
1 onion, diced
3-5 cloves garlic, minced
1 28-ounce can diced tomatoes and their juices
1 cup chicken broth
2 Tablespoons brown sugar
1 bay leaf
1 star anise
pinch of red pepper flakes
1 teaspoon oregano
1 teaspoon thyme
3 slices of thickly cut, day-old bread
1 16-ounce can of white beans like cannellini or navy
1/2 shredded cup parmesan or pecorino cheese, plus extra for garnishing
salt and pepper



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