One of the trendiest soups of the 1990s, this Northern Italian classic survived that decade with its integrity unscathed. It's just as hearty, wintry, and delicious as it was in our grandfathers' generation. Tuscans place a hunk of rustic bread at the bottom of the bowl before adding the soup. The crust of bread soaks up soup and becomes a velvety “reward” waiting to be found.

INGREDIENTS | SERVES 8

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large leek, white part only, finely chopped
• 3 cloves garlic, finely chopped
• 3 teaspoon fresh rosemary leaves, or 1 teaspoon dried
• 1 bay leaf
• 3 quarts vegetable stock or water
• 2 cups large white (Great Northern) beans (soaked overnight if desired)
• Salt and white pepper to taste
• 1 tablespoon extra-virgin olive oil

1. In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, leeks, and garlic; cook 10 minutes, until onions turn translucent, stirring frequently.

2. Add rosemary and bay leaf; cook 5 minutes more. Add stock and beans. Bring to a full boil; reduce heat to a simmer, and cook 90 minutes, until beans are very tender and starting to fall apart (cooking time will vary depending on age of beans and whether or not they were soaked — assume 30 minutes less for soaked beans).

3. Carefully purée ⅔ of the soup in a blender; add back to rest of soup. Season to taste with salt and white pepper. Serve with a few drops of fine extra-virgin olive oil sprinkled on top.