about 15 years ago my good friend Nina gave me this delicious and easy recipe. I vary it by adding tomatoes and pasta or kale or whatever else feels appealing at the moment. I use canned beans but you can certainly use dried beans, soaked overnight, if you prefer. —sweet enough
large onion, diced
ribs celery, diced
carrots, peeled and diced
cloved garlic, minced
15 1/2 oz cans cannellini beans (or great northern or navy)
fresh rosemary, leaves removed and finely minced
cups chicken or vegetable stock
In This Recipe
place the olive oil over a medium high heat in a soup pot and cook the onion until it starts to turn translucent. add the garlic, celery, and carrot and cook for another 2-3 minutes, taking care not to burn the garlic. add the beans, rosemary and the broth. bring to just the point of a boil and lower heat. simmer uncovered for about 45 minutes.
puree about 3/4 or the mixture in a blender (make sure soup is cool enough to handle) or better yet use an immersion blender.
serve with a drizzle of excellent olive oil and some grated parmigiano reggiano