This soup falls into the category of “Total Classic” and deservedly so. The silky bean and vegetable soup and the woody aroma of rosemary make for perfect complements to each other, the starch of the beans standing up to rosemary’s strong flavor, and the flavor of the rosemary bringing out depths of flavor in the beans that otherwise might remain hidden. I always like to make these kinds of soups with dried beans — it’s more economical and the careful cooking of the dried beans with various aromatics ensures that they come into the soup as flavorful as possible. It only takes a little bit more time and forethought to put together a soup with dried beans, and the reward is worth it.
I’ve topped this soup with a classic gremolata for a burst of freshness against the winter flavors of the soup — feel free to omit it, or top the soup with something else of your choosing.
Serves 6-8.
GREMOLATA
INGREDIENTS
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