Zuppa Di Fagioli

Ingredients

Dried cannellini beans

1 cup

Olive oil

2 tablespoons

Onion, chopped

1 medium

Carrot, diced

1 large

Celery, diced

2 stalks

Garlic, minced

3 cloves

Tomato paste

2 tablespoons

Vegetable broth

4 cups

Bay leaf

1

Fresh thyme

1 teaspoon

Fresh rosemary, chopped

1 teaspoon

Salt

to taste

Black pepper

to taste

Parmesan cheese, grated

1/2 cup for serving

Instructions

1. Soak the dried cannellini beans in water overnight. Drain and rinse thoroughly before using.
2. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and fragrant.
3. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld together.
4. Add the soaked cannellini beans, vegetable broth, chopped rosemary, thyme, bay leaf, salt, and black pepper to the pot. Mix well to combine.
5. Bring the soup to a vigorous boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the beans are tender and fully cooked.
6. Remove the bay leaf and any whole herb sprigs from the soup.
7. Using an immersion blender or a regular blender, puree about half of the soup until smooth to create a creamy texture, while leaving some beans and vegetables intact for heartiness.
8. Taste the soup and adjust the seasoning with additional salt and pepper if desired.
9. Serve the Zuppa di Fagioli hot, garnished with a generous sprinkle of grated Parmesan cheese.