Mediterranean Aromatic Beans Zuppa

Step 1

Rinse and drain the beans that have soaked overnight. Put extra virgin olive oil in a large tall pot, add garlic, onion, carrots and celery and let them flavor the oil over low heat, covered for about 10 minutes; add the beans, stir for a minute  to allow the oil and spices to coat the beans and cover with water, about 2 inches above the beans.

Step 2

At this point add sage, thyme, and rosemary. Bring to boil, and let simmer on low-heat for about 40 minutes or until the beans easily split with a fork but are not too soft. You may have to add more water while cooking if you notice the soup is getting too dry. Season with salt and pepper to taste. Serve hot.