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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Beans are so much a mainstay of the cooking of Tuscany that Tuscans are known as mangiafagioli, or bean eaters. And spinach is so popular that dishes with spinach are known in French as à la florentine, after the capital of Tuscany, Florence. This is a wonderful combination of flavors.