INGREDIENTS
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119-ounce can cannellini beans
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1small garlic clove
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3scallions (white and light green parts)
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3tablespoonsextra-virgin olive oil
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1tablespoonfresh lemon juice
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1/4teaspoonkosher salt
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1/4teaspoonpepper
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2ouncesprosciutto
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1medium baguette, cut into rounds