INGREDIENTS
1 tbsp
extra virgin olive oil
3
garlic cloves
15 oz
canned tomatoes
30 oz
canned cannellini beans
1/2
artichoke hearts
2/3 cup
kalamata olives
2 tbsp
capers
1/2 cup
fresh basil
1/4 cup
parmesan cheese
1/2
baguette
2 tbsp
extra virgin olive oil
3
garlic cloves
1 tbsp
oregano
2 tsp
red pepper flakes
1/8 tsp
salt
1/2 cup