- 3-4 lbs of mature runner beans, cut into 1 inch pieces
- 1 cup of roasted tomatoes
- 1 large yellow or white onion, diced
- 2 tbsp crushed garlic
- 1 bay leaf
- 1/2 cup chopped parsley
- 32 oz chicken broth
Heat stockpot with olive oil. Add onion and sauteé until translucent, about 10 mins. Add garlic and diced salami, cook an additional 5 mins. Add the beans, tomatoes, parsley, bay leaf and chicken broth. Bring to boil then reduce heat and simmer for an hour.