• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight*
• 3 medium shallots, diced
• 4 garlic cloves, chopped
• 3 stalks celery, sliced
• 1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated**
• 3 cups (720 mL) vegetable broth
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sweet or hot paprika
• Bouquet garni: 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine
• 1 ½ - 2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 (14.5-ounce / 410g) can crushed tomatoes
• 3 tablespoons (50g) tomato paste
• Gremolata Topping
• 1 large handful of Italian flat-leaf parsley (leaves and stems)
• 1 large garlic cloves, peeled and left whole
• 1 small organic lemon
• Coarse or flaky sea salt
• For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread

Click Here For Step-By-Step Instructions