Zuppa di Fagioli (Italian Bean Soup)

5 steps. Take it one step at a time.

1. 01

   Heat the extra virgin olive oil

   Heat the extra virgin olive oil in a large pot over medium heat.

2. 02

   Add the onion, carrot, and celery

   Add the onion, carrot, and celery. Sauté for about 8-10 minutes until the vegetables are soft and translucent.

   10 min
3. 03

   Stir in the minced garlic and the rosemary sprig

   Stir in the minced garlic and the rosemary sprig. Cook for another 1-2 minutes until fragrant.

   2 min
4. 04

   Add the drained cannellini beans and the vegetable broth

   Add the drained cannellini beans and the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

   20 min
5. 05

   Remove the rosemary sprig

   Remove the rosemary sprig. Season with salt and black pepper to taste. For a thicker consistency, lightly mash some of the beans with a wooden spoon against the side of the pot.