Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 110g)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 2 (15-ounce) cans cannellini beans, drained and rinsed (approximately 850g total)
  • 4 cups vegetable broth (1 litre) (or chicken broth for richer flavor)
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1/2 cup heavy cream (120 ml) (or crème fraîche for a tangier flavour)
  • 1/4 cup chopped fresh parsley
  • Lemon juice, to taste
  • Grated Parmesan cheese, for serving (optional)
  • Extra virgin olive oil, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and cook until softened. Add garlic, oregano, and red pepper flakes; cook until fragrant.
  2. Add drained and rinsed cannellini beans, vegetable broth, bay leaf, and rosemary. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  4. Remove bay leaf and rosemary sprig. Use an immersion blender (or transfer a portion to a regular blender) to partially puree the stew, leaving some beans whole for texture.
  5. Stir in heavy cream and parsley. Season with salt, pepper, and lemon juice to taste. Serve hot, garnished with Parmesan cheese and a drizzle of extra virgin olive oil (if desired).