Zuppa Di Fagioli

Ingredients

• Parmesan cheese (1/4 cup, grated (for garnish))
• Salt and pepper (to taste)
• Bay leaf (1)
• Thyme (1 sprig)
• Rosemary (1 sprig)
• Vegetable broth (4 cups)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (1 stalk, diced)
• Carrot (1, diced)
• Onion (1, chopped)
• Olive oil (2 tablespoons)
• Cannellini beans (2 cups, dried)

Instructions

1. Soak the dried cannellini beans in water overnight. Drain and rinse before using.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add the soaked cannellini beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper to the pot.
6. Bring the soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the beans are tender.
7. Remove the rosemary, thyme, and bay leaf from the soup.
8. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
9. Taste and adjust the seasoning if needed.
10. Serve the Zuppa di Fagioli hot, garnished with grated Parmesan cheese.