Zuppa di Fagioli all'Uccelletto

Ingredients

Dried cannellini beans

1 cup

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Diced tomatoes

1 can (14.5 ounces)

Tomato paste

2 tablespoons

Vegetable broth

4 cups

Fresh sage leaves

6-8 leaves

Salt

to taste

Pepper

to taste

Crusty bread

for serving

Instructions

1. Soak the dried cannellini beans in water overnight. Drain and rinse the beans before using.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the diced tomatoes and tomato paste, cooking for about 5 minutes until the tomatoes begin to break down.
4. Add the soaked and rinsed cannellini beans to the pot, stirring to combine them with the tomato mixture.
5. Pour in the vegetable broth and add the fresh sage leaves. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the beans are tender.
7. Once cooked, remove the sage leaves from the soup and discard. For a creamier texture, use a potato masher or an immersion blender to partially puree the soup, leaving some beans whole for added texture.
8. Taste the soup and adjust the seasoning if necessary.
9. Serve the Zuppa di Fagioli all'Uccelletto hot, accompanied by slices of crusty bread for dipping.