Tuscan Bean Soup

1. 1

   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.

2. 2

   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.

3. 3

   serve with a drizzle of excellent olive oil and some grated parmigiano reggiano

* Per serving · 4 servings · Values may vary.

No additional tips available.