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Sarah M. · Melbourne, AU
Build the Base
1. Finely dice the onion and mince the garlic. Warm olive oil in a large heavy-bottomed pot over medium heat. Add the onion and a pinch of salt, and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden.
1 piece Yellow onion,
3 tbsp Extra virgin olive oil,
Salt
2. Add the garlic, chili flakes, rosemary, and thyme sprigs. Stir and cook for 1–2 minutes until fragrant. Add the tomato paste and stir it into the aromatics, letting it cook and caramelize slightly for 1–2 minutes — this deepens the tomato flavor.
3. Pour in the tomato purée and stir well to combine. Add the vegetable stock and the Parmigiano-Reggiano rind. Bring to a gentle simmer.
2 cup Mutti tomato purée (passata),
3 cup Vegetable stock,
1 piece Parmigiano-Reggiano rind
Simmer & Finish
4. Stir in the drained white beans. Simmer uncovered over low-medium heat for 20–25 minutes, stirring occasionally, until the soup has thickened slightly and the beans are very tender and creamy. The Parmigiano rind will melt into the broth adding umami depth — remove any remaining rind before serving.
2 can Canned white beans (cannellini), drained and rinsed
5. Remove the rosemary and thyme sprigs. Using a ladle or potato masher, lightly crush about one-quarter of the beans directly in the pot to create a naturally creamy, thick texture. Stir well and season generously with salt and black pepper to taste.
Salt,
Black pepper
To Serve
6. Ladle the soup into warm bowls. Finish each bowl with a drizzle of extra virgin olive oil, a few fresh basil leaves, and a generous grating of Parmigiano-Reggiano.
By james
