Fate appassire mezzo scalogno in 2 cucchiai di olio, quindi unite i cannellini; insaporiteli por 2-3 minuti, bagnate poi con un bicchiere abbondante di vino bianco, fatelo sfumare, salate e aggiungete una foglia di alloro; dopo 15 minuti, únete mezzo litro di brodo vegetale e proseguite la cottura por 10-15 minuti.
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