Bean soups are delicious when made with dry beans, this recipe used canned for convenience.
1.Pour the oil in a large stock pot, add the vegetables and the garlic, cook until translucent then add the tomato paste and roast for a few minutes, add the tomatoes, bay leaves and the spice mix and again cook for a few minutes then add the broth and bring to a boil.
2.When the vegetables are tender add all the beans and simmer for about 10 minutes, skim the top from eventual foam, taste for correct seasoning and it’s ready.
For a Pasta & Fagioli
Boil the soup, add a handful of baby spinach and your favorite pasta, cook until the pasta is done and serve doused with cheese and olive oil, garlic bread on the side
For a Ribollita
Add a good amount of shredded black kale to the soup, place toasted garlic bread on the bottom of a casserole, pour the soup over it and sprinkle with generous amount of pecorino Toscano, bake at 350f for about 35 minutes and serve warm doused in olive oil, you’ll feel like you were in Florence!
For Rice & Beans
Substitute the water with the bean soup when steaming long grain rice, add Italian Parsley at the end.
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