Zuppa Di Fagioli Alla Lombarda

Ingredients

Dried cannellini beans

1 cup

Extra virgin olive oil

2 tablespoons

Pancetta

4 ounces, diced

Onion

1 medium, diced

Carrot

1 medium, diced

Celery

1 stalk, diced

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Vegetable broth

6 cups

Bay leaf

1

Fresh rosemary

1 sprig

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/4 cup, grated (for garnish)

Instructions

1. Soak the dried cannellini beans in plenty of water overnight. Drain and rinse before using.
2. In a large pot, heat the extra virgin olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
3. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly and deepen in flavor.
5. Add the soaked cannellini beans, vegetable broth, bay leaf, rosemary sprig, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 45 minutes to 1 hour, or until the beans are tender.
6. Once the beans are cooked, remove the rosemary sprig and bay leaf. Use an immersion blender to partially puree the soup, leaving some whole beans for texture. Alternatively, you can blend a portion of the soup in a regular blender and return it to the pot.
7. Serve the Zuppa di Fagioli alla Lombarda hot, garnished with the reserved crispy pancetta, a sprinkle of grated Parmesan cheese, and a drizzle of extra virgin olive oil.