Ingredients

• 1 pound cannellini bean (soaked over night in the refrigerator)
• 1 yellow onion (diced)
• 3 celery stalk (diced)
• 3 garlic cloves (3 garlic cloves)
• 1 leek (thinly sliced and chopped)
• 1 carrot (diced)
• 2 rosemary sprigs (needles separate from the sprig and finely chopped)
• 3 parsley sprigs (finely chopped)
• 1 tablespoon tomato paste
• 6 cups chicken stock (low sodium )
• salt and pepper
• 3 tablespoons olive oil
• parmesan cheese (Freshly grated)

Directions

• Place dry white cannellini beans in a large bowl and add enough water to cover them by at least 2 inches. Refrigerate overnight.Stir and remove any outer shells that is coming to the surface. Drain the beans and rinse them under cold water again.
• In a large pot place the rinsed beans and cover with water. Bring the water to a boil, lower the heat to medium and cook until almost tender. Remove from the heat. About 1 hour.
• While the beans are cooking chop: onion, celery, garlic, leek, carrot, rosemary, parsley and garlic.
• In another large Dutch oven pot, heat 3 tablespoons olive oil. Add all the chopped vegetables, rosemary, garlic and parsley. Cook for about 10 minutes until they are tender.
• In a blender, add half of the partially cooked cannellini beans. Add some chicken stock and puree.
• Add the pureed cannellini beans and the whole beans to the vegetables. Dilute the tomato paste with a couple of tablespoons of the stock and add it to the beans.
• Add the chicken stock, salt and pepper and cook over medium heat for about 45 to 1 hour or when the beans are fully cooked and tender. Partially cover with a lid.
• Stir occasionally and scraping the bottom of the pot to prevent from burning.
• Serve hot with grated parmesan cheese over it.

Photos