2 1\/2 (1 lb) cups dry cannellini beans or great northern
\n3 tablespoons extra-virgin olive oil, plus more for drizzling
\n2 onions, chopped (about 2 cups)
\n3 cloves garlic, minced
\n5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1\/4 cups)
\n4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1\/4 cups)
\n1\/2 cup chopped tomatoes, fresh or canned
\n2 bay leaves
\ngood pinch of red pepper flakes
\n1\/4 cup fresh basil leaves or 1 tsp dried basil
\n1\/4 cup chopped fresh flat-leaf parsley
\n1 -2 tsp coarse salt – less
\nFreshly grated Parmesan cheese
\nFreshly ground black pepper<\/p>\n
1. Rinse the beans well and place in a large pot. Cover the beans with 4 -6 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.<\/p>\n
2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.<\/p>\n
3. Add the soaked beans, cover with 8 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1\/2 but up to 2 1\/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 1\/2 (1 lb) cups dry cannellini beans or great northern 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 onions, chopped (about 2 cups) 3 cloves garlic, minced 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced … Continue reading