In a large soup pot or dutch oven, heat Olio Taibi Nocellara Extra Virgin Olive Oil over medium heat.
Add fennel, leeks, salt, and thyme sprig. Sauté over medium heat for 10 minutes until vegetables are very soft.
Add beans, parmigiano rind, and water.
Bring to a low simmer and simmer for 20-30 minutes, until leeks have all but melted and fennel is very very soft.
Discard thyme sprig and parmigiano rind.
Using an immersion blender, blend smooth until smooth. If needed, or if you prefer a thinner soup, add more water to preference.
Taste for salt level and adjust if needed.
Ladle soup into bowls, sprinkle with smoked paprika, garnish with pancetta or croutons is you like, but definitely drizzle on a generous amount of Olio Taibi Nocellara Extra Virgin Olive Oil.
