Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, small dice
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1/2 cup fresh basil, chiffonade
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat and add the diced onion and carrots. Cook for 6-8 mins until the onions are soft and see through.
  2. Add the garlic and 1 tsp oregano. Cook for exactly 1 min until the aroma fills the room.
  3. Add the 1 tbsp tomato paste to the center of the pot. Stir constantly for 2 mins until the paste turns a deep brick red.
  4. Pour in a splash of the 3 cups vegetable broth. Use your spoon to scrape every brown bit off the bottom.
  5. Pour in the remaining broth and the 28 oz can of crushed fire roasted tomatoes.
  6. Stir in the 2 cans of rinsed and drained cannellini beans.
  7. Bring the liquid to a gentle boil, then turn the heat down to low. Simmer for 10-15 mins until the carrots are completely tender.
  8. Take your wooden spoon and mash about 1/2 cup of the beans against the side of the pot. This releases starch and turns the broth velvety.
  9. Stir in the 1 tbsp balsamic vinegar and the 1/2 cup fresh basil.
  10. Taste the soup and add the 0.5 tsp salt and 0.25 tsp pepper. Add more salt if it tastes flat—it usually needs just a pinch more.