Slow-Simmered Tomato, Bean & Vermicelli

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 1 medium carrot
• 2 celery ribs
• 3 cloves garlic
• 2 tbsp tomato paste
• 28 oz italian plum tomato
• 4 cups herb broth
• 30 oz cannellini beans
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp oregano
• 0.5 tsp rosemary
• 1 cup egg vermicelli
• 2 tbsp parsley
• to taste salt
• to taste black pepper
• for serving freshly grated parmesan cheese

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
2. 2Stir in tomato paste, then add crushed Italian plum tomatoes, herb broth, cannellini beans, dried thyme, dried basil, dried oregano, and dried rosemary. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld.
3. 3Add the broken Egg Vermicelli to the simmering soup and cook according to package directions until al dente, typically 5-7 minutes.
4. 4Season the soup with salt and black pepper to taste. Stir in fresh parsley just before serving.
5. 5Serve hot, garnished with Freshly Grated Parmesan Cheese if desired.