Zuppa di fagioli

Dinner doesn’t get much easier than this. A variation on the Italian classic, this is a hearty soup. We keep a pot simmering on the stove while we play in the snow. It certainly warms us up in a flash!

Zuppa di fagioli

3 cups cannellini beans, soaked overnight
1 chopped onion
¼ cup olive oil
½ cup tomato sauce
1 quart vegetable broth
salt and pepper

Soak beans overnight, and then cook in water and salt until beans are tender. Drain.

In a large pot, sauté the onion in the oil until tender. Add the beans, tomato sauce and broth and bring to a boil. Lower to simmering and continue to cook for 30 minutes.

Puree soup in food processor, and then return to heat. Add salt and pepper to taste.

Serve in warmed bowls with Parmigiano cheese and a light drizzle of olive oil across the top surface.