While I'm on the topic of cannellin bean salads, here's another one Nick and I made, way back near the beginning of September. We used a favorite recipe from the book 'How to Eat Supper,' but replaced the wilted spinach with roasted broccoli. The rest of the ingredients are the same, right up to the topping (which I think is the best part), a mix of toasted breadcrumbs, Parmesan cheese and freshly ground pepper.
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