Zuppa Di Fagioli Alla Lombarda

Ingredients

• Extra virgin olive oil (2 tablespoons)
• Parmesan cheese (1/4 cup, grated)
• Salt and pepper (to taste)
• Bay leaf (1)
• 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)
• Pancetta (4 ounces, diced)
• Cannellini beans (1 cup, dried)

Instructions

1. Soak the dried cannellini beans in water overnight. Drain and rinse before using.
2. In a large pot, cook the pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside.
3. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for another 2 minutes, stirring constantly.
5. Add the soaked cannellini beans, vegetable broth, rosemary sprig, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Remove the rosemary sprig and bay leaf from the pot. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
7. Serve the Zuppa di Fagioli alla Lombarda hot, garnished with crispy pancetta, grated Parmesan cheese, and a drizzle of extra virgin olive oil.