Takes 50 minutes to make, plus soaking and cooking the beans

Ingredients
3 tbsp extra-virgin olive oil, plus extra for drizzling
2 fresh rosemary sprigs, leaves picked and roughly chopped
100g dried cannellini beans, soaked and cooked until very tender (for tip)
2 tbsp chopped SunBlush tomatoes
4 slices day-old bread from a Pugliese or sourdough loaf
1 garlic clove, halved

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