Heat olive oil in a dutch oven until hot, add onion, carrot, sage and anchovies , cook, stirring occasionally until onion is translucent about 4 minutes. Add wine, and cook scrapping up bits, until wine is almost evaporated.
Add one cup hot water, chicken broth, beans and bay leaf, bring to boil and reduce heat Simm until vegetables are tender.
Remove bay leaf and blend soup with immersion blender until smooth.
While soup is cooking, mound parsley, lemon zest and garlic, on a cutting board. Sprinkle with salt, chop finely until mixture will will look a little wet. Transfer to a small bowl and add remaining olive oil. Stir to combine.
Serve Gremolata ove soup.
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1130 (63%)|
|Amt Per Serving||% DV|
|Total Fat 125.6g||167 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 52.7g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 613.3mg||189 %|
|Sodium 582.9mg||20 %|
|Potassium 1639mg||43 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.9g|
|Protein 152.7g||218 %|
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Calories per serving: 1800
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