This soup went together easily and quickly, maybe 40 minutes. It has lots of simpler flavors from the vegetables and broth but depth and richness from the olive oil and parmesan cheese. This would be a very versatile soup, use vegetable broth for a vegetarian version or omit the cheese for a lactose free version. If you can't eat gluten just be sure your broth and cheese are gluten free.
1 medium potato
1 stalk celery
4 cloves garlic
4 tablespoons olive oil
3 cups cooked or 2 cans cannellini beans, drained
1 quart chicken broth ( or vegetable)
1 bay leaf
1 tablespoon fresh parsley, minced
4 roma tomatoes, or another small, meaty tomato
3/4 cup grated parmesan cheese
First, wash and boil the potato (with skin on).
While this cooks, chop the onion, carrot and celery.
Put the chopped veggies in a 4 quart pot with the olive oil and saute for 5 minutes or so until they become tender, don't let them get brown or crisp.
While the saute, peel and chop the tomato. Don't blanch this first, just peel it raw so it is nice and firm.
Add this to the pot with the vegetables. Add the garlic, beans, and broth,salt and pepper to taste, and bay leaf. Simmer for 15 minutes to heat through.
While simmering, drain cooked potato and peel.
Put it back in pan to mash.
Add to pot.
Stir to combine, as you stir find the bay leaf and remove it. Add the parsley.
Serve with the parmesan sprinkled on top.
Mmm, maybe some bread sticks!