Ribollito

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped (about 1/2 cups)
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 celery ribs, coarsely chopped (about 1/3 cups)
• 2 carrots, coarsely chopped (about 1 cup)
• 2 cups tomato puree
• 4 cups cooked white beans, drained
• 4 cups water
• 1 large yellow squash, coarsely chunked (about 2 cups)
• Salt and freshly ground black pepper to taste
• 3/4 cup freshly grated Parmesan cheese, plus additional for the table

1. Heat the oil in a 4-quart saucepan over medium-high heat.
2. Add the onion and saute until softened, about 5 minutes.
3. Stir in the garlic, parsley, thyme, and rosemary and cook an additional minute.
4. Stir in the celery, carrots, and tomato puree.
5. In a bowl, using a fork or in a food processor, mash 1 cup beans.
6. Add the mashed beans and the water to the saucepan.
7. Bring to a boil, reduce heat, and simmer, covered, 15 minutes.
8. The recipe can be made ahead until this point.
9. Refrigerate until ready to continue.
10. Add squash and remaining 3 cups beans.
11. Simmer 10 minutes.
12. Remove from heat, season with salt and pepper, stir in Parmesan cheese, and let stand a few minutes before serving.
13. Serve with additional Parmesan cheese at the table, if desired.

extravirgin olive oil, onion, garlic, parsley, thyme, rosemary, celery, carrots, tomato puree, white beans, water, yellow squash, salt, freshly grated parmesan cheese

Taken from www.cookstr.com/recipes/ribollito (may not work)