Tuscan Bean Soup with Soffritto
Ingredients
- 3/4 cup Extra Virgin Olive Oil (Carter & Cavero Leccino) For Soffritto
- 2 large Onions Finely chopped, for Soffritto
- 4 cloves Garlic Peeled and crushed, for Soffritto
- 1 cup Carrots Finely chopped, for Soffritto
- 1 cup Celery Finely chopped, for Soffritto
- 1 sprig Rosemary For Soffritto
- 1 lb Dried Cannellini Beans Soaked overnight
- 1 piece Pancetta or Prosciutto Diced
- 4 cups Chicken Broth
- 1 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 bay leaf Bay Leaf
- to taste Salt and Pepper
- to taste Extra Virgin Olive Oil (Carter & Cavero) For drizzling
Instructions
- Prepare the Soffritto: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened, about 10-15 minutes. Add garlic and rosemary and cook for another minute until fragrant.
- Add the beans, chicken broth, tomato paste, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are tender.
- Remove the bay leaf. Using an immersion blender or a regular blender (working in batches), partially blend the soup to create a creamy texture. Leave some beans whole for texture.
- Season with salt and pepper to taste.
- Serve hot, drizzled with extra virgin olive oil.
