Recipe: Chicago chef Tony Priolo's cannellini bean soup

You'll need: Carrots, red onions, celery, fresh rosemary, fresh thyme, cherry tomatoes, canned cannellini beans, chicken broth and extra virgin olive oil.

The full recipe:

• 1/4 cup diced carrots
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1 rosemary sprig
• 1 bay leaf
• 2 thyme sprigs
• 1 pint of cherry or small tomatoes (cut in half)
• 4 cans cannellini beans
• 2 quarts chicken broth
• Sea salt
• Pepper
• 1/4 cup extra virgin olive oil

In a soup pot, heat the olive oil, then add the diced vegetables and herb sprigs, season with salt and pepper, and sauté until lightly brown.

• Add tomatoes, cannellini beans and chicken broth. Taste and adjust the seasoning.
• Bring to a boil and then simmer about 45 minutes.
• Remove and discard the herb sprigs.
• Adjust the seasoning and serve.
• You can serve with a garlic-rubbed toast, cooked pasta or even a drizzle of olive oil.

Thought bubble: I made this on a chilly night this week and it filled the house with warm Italian vibes. Loved the fresh rosemary.