Hearty Bean and Vegetable Soup

1. 1
   prep

   Soak the beans overnight.

   Place dried cannellini beans in a large bowl and cover with water by 2 inches. Let soak for at least 8 hours or overnight. Drain and rinse well before cooking.

   TIPSoaking beans reduces cooking time and helps them cook more evenly.
2. 2
   saute · ~8 min

   Sauté the aromatic vegetables.

   1.Heat olive oil in a large soup pot over medium heat until shimmering.

   2.Add diced onion, carrots, and celery and cook until softened, about 5 to 7 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.
3. 3
   simmer · ~70 min

   Simmer the beans and vegetables.

   1.Add drained beans, diced zucchini, diced tomatoes, water, bay leaf, thyme, and rosemary to the pot.

   2.Bring the soup to a boil over high heat.

   3.Reduce heat to low, cover partially, and simmer until beans are tender, about 60 to 70 minutes.

   TIPKeep the pot partially covered to allow some evaporation, which concentrates flavor.
4. 4
   other

   Check and season the soup.

   Test a bean for doneness; it should be creamy and tender, not grainy. Remove the bay leaf. Stir in salt and black pepper. Taste and adjust seasoning if needed.

5. 5
   other

   Optional: Blend for a thicker texture.

   For a creamier soup, remove 1 cup of the soup and blend until smooth, then stir it back into the pot. This adds body without any cream or flour.

   TIPUse an immersion blender right in the pot for the easiest method, but only pulse a few times so the soup stays chunky.
6. 6
   garnish

   Finish and serve.

   1.Turn off the heat and stir in the lemon juice.

   2.Ladle into bowls and top with fresh chopped parsley.

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