Cannellini Bean Soup

6 cups cannellini beans (I used 3- 14.5 oz cans)
3 Tbsp extra-virgin olive oil + more for drizzling
2 onions, chopped (about 2 c)
3 cloves garlic, minced
5 sm carrots, peeled, halved lengthwise & chopped (about 1.25 cups)
4 celery stalks, peeled & chopped (about 1.25 cups)
1/2 cups chopped tomatos, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
10 cups chicken broth (or 1/2 water, 1/2 broth)
1 tbsp coarse salt
Freshly grated Parmesan cheese
Freshly ground balck pepper

Place the olive oil, onions & garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots & celery and contine to cook, stirring, for about 5 minutes. Stir in the tomatos, basil & parsley & cook, stirring occasionally, for an additional 3 minutes.
Add beans, cover with 10 cups broth (or water) and stir to combine. Bring to a boil, reduce heat & simmer, partially covered, at least 1-1/2 hours but up to 2-1/2 hours. Add water if necessary to acheive desired consistency; the soup should be thick. Add the salt halfway through the cooking.
Serve with freshly grated Parmesan cheese & freshly ground black pepper and a drizzle of olive oil.
Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user DKBCPA.