Creamy Borlotti Bean Soup

Guaranteed to warm you from the inside out, this hearty soup from our owner, Giulia, is made with Jovial Borlotti Beans and Bionaturae Tomato Paste.

Ingredients

1. Finely chop the onions, celery, and carrots.
2. Heat 3 tablespoons of olive oil in a large pot, then add in the chopped onion and sweat for a few minutes. Add in the rest of the chopped vegetables and continue cooking for another few minutes until fragrant and slightly softened.
3. Add in the tomato paste, stir to coat the vegetables, and cook slightly. Salt the mixture, then add in the bay leaf and sprig of rosemary.
4. Drain the beans and add two jars to the vegetables, then fry for a few seconds. Add about 4 cups of warm water or broth. Let simmer for about 10 minutes.
5. Remove the bay leaf and rosemary, then use an immersion blender to blend into a smooth, thick soup. Once blended add in the remaining two jars of beans, then simmer again for about 5 minutes. Add in the Parmigiano Reggiano, then taste and salt if needed.
6. Serve garnished with a drizzle of olive oil and more Parmigiano Reggiano.