Ribollita Soup

Instructions

1. 1

   Place the white beans in a large bowl. Cover with cold water and let soak for 8 hours or overnight at room temperature. Add water, if needed, so that the beans are always well covered. Rinse and drain.

2. 2

   Place all of the ingredients, except for the coarse salt, in a large pot. Cover and cook for 45 minutes or until the beans are tender. Add the salt 15 minutes before the end of the cooking time.

3. 3

   With a slotted spoon, remove and compost the aromatics. Remove about one-quarter of the white beans and set aside. Using a hand blender or potato masher, purée the remaining beans in the pot with the cooking water. Set the purée aside.