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Ingredients
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 tablespoons olive oil
  • 1 large shallot, finely diced
  • 3 garlic cloves, minced or pressed
  • ½ cup low-sodium chicken or vegetable stock
  • ½ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup panko bread crumbs
  • ¾ cup freshly grated gruyere cheese
  • ½ cup freshly grated fontina cheese
  • ¼ cup freshly grated parmesan cheese
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