Pani ca i Fasgioli

Method

Soak the dried haricot beans overnight in cold water, then drain and rinse thoroughly. Heat the olive oil in a large pot and soften the finely chopped onion, garlic, celery and carrot for about 5 minutes until fragrant. Add the drained beans, tinned tomatoes with their juices, water, bay leaf and rosemary sprig to the pot. Bring to a boil then reduce to a gentle simmer and cook uncovered for 1.5 to 2 hours until the beans are completely tender, stirring occasionally. Season generously with sea salt and black pepper to taste. The soup should be brothier than stew; add additional hot water if needed to achieve the correct consistency. Serve hot in deep bowls, drizzling with extra virgin olive oil if desired.