recipe adapted from Everyday Food Magazine
2 tablespoons extra virgin olive oil
4 medium carrots, diced
4 celery stalks, diced
1 medium onion, diced
6 garlic cloves, minced
2 teaspoons dried thyme
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
¼ cup dry sherry
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (28 ounce) can diced tomatoes
8 cups vegetable stock
¼ cup chopped parsley
In a large Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onion; cook until onion is translucent, about 3 minutes. Add garlic, thyme, and tomato paste and continue to for 5 minutes. Add the sherry to the vegetables and reduce for about a minute. Add the cannellini beans, tomatoes, and stock. Bring the soup to a boil, reduce heat and simmer until the vegetables are tender, about 25 to 30 minutes. Divide soup among four bowls and serve topped with chopped parsley.
