Riso e Fagioli

1: Soak the Cannellini beans in cold water for 8-12 hours.

2: After soaking, drain the water, rinse the beans, and cook them in boiling water for about 1 hour. Drain and set aside.

3: Clean and chop the half carrot and the onion.

4: In a pot, add 3 tablespoons of olive oil, the rosemary tied with string, chopped onion, and carrot; sauté for a few minutes.

5: Add the rice and toast it for a few minutes.

6: Add the broth and cook over medium-low heat for about 10 minutes, stirring occasionally.

7: When the rice is almost fully cooked, add the cooked Cannellini beans and mix well.

8: Remove the rosemary sprig, adjust seasoning with salt if needed, and serve with a drizzle of olive oil and ground pepper.