White Bean & Vegetable Minestrone with Fried Rosemary

Tonight’s comforting vegetable soup takes inspiration from traditional Italian minestrone. At its heart is the classic aromatic trio of onions, celery and carrots, or “soffritto.” To achieve the rustic soup’s characteristic heartiness, we’re adding mashed beans and ditalini pasta. (Mashing your cannellini beans more finely will result in a thicker soup, so feel free to adjust the consistency for your tastes.) For a bit of cool-weather flair, we’re topping the soup off with woodsy pan-fried rosemary.

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