Method

Step 1: Prepare the Beans (if using dried)

Soak the Beans: Rinse the dried beans and soak them in water overnight or for at least 6 hours. Drain and rinse again before using. If using canned beans, skip this step.

Step 2: Sauté the Vegetables

Heat Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Add Vegetables: Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 3: Add Beans and Broth

Combine Ingredients: Add the soaked (or canned) beans, diced tomatoes (with juice), broth, thyme, rosemary, and bay leaf to the pot.

Season: Season with salt and pepper to taste. Stir everything together.

Step 4: Simmer the Soup

Bring to a Boil: Increase the heat to high and bring the mixture to a boil.

Reduce Heat: Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes (30 minutes if using canned beans), stirring occasionally.

Step 5: Final Touches

Adjust Consistency: If the soup is too thick, add a little more broth or water. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender.

Taste and Adjust: Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving.

Step 6: Serve

Ladle into Bowls: Serve the soup hot, garnished with fresh parsley. Enjoy it with crusty bread or a sprinkle of grated Parmesan cheese if desired.

Variations

Add Greens: Stir in some chopped kale or spinach during the last 10 minutes of cooking for added nutrition.

Spicy Kick: Add a pinch of red pepper flakes for a bit of heat.

Meat Option: Include diced pancetta or Italian sausage for a heartier soup.