3 15-oz. cans cannelloni beans, drained and rinsed
3 lg. ripe tomatoes cored and diced into 1/2 inch chunks
12 lg. fresh basil leaves, cut into thin strips
2 T. extra-virgin olive oil, plus more for drizzling over individual servings if desired
salt to taste
Place beans, tomatoes, and basil in large bowl. Drizzle with 2 tablespoons olive oil, and season with salt to taste.
Divide mixture among individual bowls. Drizzle with more oil to taste, if desired, and serve with bread and salad.
Makes 4 meal-sized servings