While we believe every season is reason for soup, the following recipe truly warms the soul on a cold autumn night. Recipe and photos courtesy of our friend, Nicole Ouellette.
3 cans cannellini beans
1 white onion
3 tablespoons Della Pace EVOO
2 tablespoons fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
Della Pace EVOO (for drizzling)
Chop the white onion. Add the white onion and about 2-3 tablespoons of Della Pace EVOO to a 12-inch saute pan or a large, shallow pot. Bring to medium heat and add a pinch of sea salt and red pepper flakes. Sauté for 2-3 minutes, stirring frequently, until the onion begins to turn golden brown.
Add the canned beans (including the liquid, don’t drain or rinse beans) to the pan with the sautéed onions. Simmer for 5-10 minutes on medium heat. To create a creamy consistency, use a potato masher or large fork to crush half of the beans. Continue to stir every few minutes. Add fresh rosemary sprigs, and more salt & pepper to taste.
Drizzle with Della Pace EVOO and top with freshly grated Parmesan cheese. Serve with a side of toasted rustic Italian bread.