Aromatic Slow-Simmered Cannellini Stew

Ingredients

• 45 oz canned white cannellini beans
• 0.25 cup extra virgin olive oil
• 1 large yellow onion
• 2 celery ribs
• 2 medium carrot
• 4 cloves garlic
• 2 tbsp tomato paste
• 28 oz italian plum tomato
• 6 cups herb broth
• 2 bay leaves
• 1 tsp dried parsley
• 0.5 tsp dried dill
• 0.5 tsp dried thyme
• 1 tsp oregano
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp parsley

Instructions

1. 1In a large pot, heat Extra Virgin Olive Oil over medium heat. Add chopped Yellow Onion, Celery Ribs, and Carrots, sautéing until softened, about 8-10 minutes. Stir in minced Cloves Garlic and Tomato Paste, cooking for another 2 minutes until fragrant.
2. 2Add the rinsed Canned White Cannellini Beans, crushed Italian Plum Tomato, Herb Broth, Bay Leaves, Dried Parsley, Dried Dill, Dried Thyme, and Oregano to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the vegetables are very tender and the flavors have melded.
3. 3Remove the Bay Leaves from the soup. Season generously with Coarse Salt and Black Pepper to taste. Stir in the fresh Lemon Juice.
4. 4Ladle the hot Fasolada into bowls. Garnish with fresh chopped Fresh Parsley before serving.