Ingredients:

  • 1/4 cup Extra Virgin Olive Oil (for sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 cloves Garlic cloves, thinly sliced
  • 3 (15 oz) cans Cannellini Beans (drained and rinsed)
  • 1 Tbsp Tomato Paste (optional)
  • 6 cups Vegetable Stock (low sodium)
  • 2 large sprigs Fresh Rosemary
  • 5 Fresh Sage leaves
  • 1 piece Parmesan Rind (approx. 3-inch, optional)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Prepare the Aromatics: Finely dice the onion, carrot, and celery (the soffritto). Slice the garlic thinly.
  2. Start the Sauté: Heat the 1/4 cup of olive oil in a large Dutch oven over medium-low heat. Add the soffritto (onion, carrot, celery). Cook gently for 10–12 minutes, stirring occasionally, until the vegetables are very soft and translucent, but not browned. This low and slow approach is key to developing sweetness.
  3. Add Garlic and Paste: Stir in the sliced garlic and tomato paste (if using). Cook for 1 minute until fragrant.
  4. Introduce Beans and Stock: Add the drained and rinsed Cannellini beans and the 6 cups of stock to the pot.
  5. Add Herbs and Rind: Drop in the whole rosemary sprigs, sage leaves, and the Parmesan rind (if using).
  6. Simmer: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot loosely and allow it to simmer for 40 minutes, allowing the flavor to meld and deepen.
  7. Remove Aromatics: After 40 minutes, remove and discard the rosemary sprigs, sage leaves, and the Parmesan rind.
  8. Purée for Texture: Using an immersion blender, carefully purée about one-third (1/3) of the soup directly in the pot. Alternatively, scoop 2 cups of the solids into a standard blender and return the smooth mixture to the pot. The soup should be creamy but still have plenty of whole beans.
  9. Final Simmer and Seasoning: Bring the soup back to a light simmer for 5–10 minutes, allowing it to thicken slightly.
  10. Taste and Adjust: Season aggressively with Kosher salt and freshly ground black pepper. This is the most critical step—the soup should taste perfectly seasoned before serving.
  11. Serve: Ladle the hot soup into bowls. Finish each serving with a generous drizzle of the high-quality finishing olive oil and an extra grinding of black pepper.