White Bean and Tomato Soup

Serves 2

• 2 cloves garlic, peeled and roughly chopped

• 1 shallot, peeled and diced

• 1 carrot, peeled and diced

• 1 celery stalk, diced

• 1 tsp fresh thyme leaves (dried works)

• 1 C cooked cannellini beans (canned work fine too, just drain and rinse)

• 1 bay leaf

• 1 C crushed or diced tomatoes

• 2–3 C chicken stock (depending on how soupy you want it)

• sea salt

• freshly ground black pepper

• extra virgin olive oil

• fresh Italian parsley, roughly chopped for garnish

• parmigiano reggiano

Instructions

In a medium pot, heat 2 tbsp olive oil over medium heat and add the garlic, shallot, carrot, celery, thyme, a pinch of sea salt, and some freshly ground black pepper. Sauté until vegetables are tender, about 5 minutes.

Add the cannellini beans, a bay leaf, the crushed tomatoes, and chicken stock. Bring the soup to a boil and then reduce the heat to a simmer. Cook for 30 minutes.

Taste. Season with sea salt and black pepper as needed. Scoop the soup into individual bowls and finish with olive oil, some fresh parsley, black pepper, and a generous grating of Parmigiano Reggiano.