Creamy Cannellini Bean Soup with Gremolata

This soup is my approximation of a memorable white bean soup I had in a small trattoria in the remote Tuscan hill town of Volterra. It was creamy and rich, with a depth of flavor that belied its simple description as “white bean soup.” I begged the proprietress in broken Italian for the secret to the soup and was shocked to learn that she sautéed a few anchovies with the vegetables. The anchovies add richness and umami, but there’s no overt fishiness in the flavor of the soup. I garnish the