INGREDIENTS
1 tbsp
olive oil
1 tbsp
butter
1
onion
1 stalk
celery
1
carrot
3 cloves
garlic
30 oz
kidney beans
4 cups
chicken broth
1 serving
salt
1 serving
pepper
1/2 tsp
rosemary
1/2 tsp
thyme leaves
1/2 tsp
cayenne pepper
1/3 cup
creme fraiche
1/2
juice of lemon
1 cubes
½ cups bread
2 tbsp
olive oil
2 tbsp
parmigiano-reggiano cheese
1 tbsp
flat-leaf parsley