Tuscan Cannellini Bean Soup (Vegetarian) - cooking recipe

Ingredients

2 3/4 cups dried cannellini beans
3 tablespoons extra virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 garlic cloves, minced
5 small carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups)
4 celery ribs, peeled, and chopped (the tender inner stalks with leaves, about 1 1/4 cups)
1/2 cup chopped tomato, fresh or canned
1/4 cup fresh basil leaf
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
freshly grated parmesan cheese
fresh ground black pepper

Preparation

Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
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 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
Add 6 cups of the soaked beans, cover with 10 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 and freshly black pepper and a drizzle of olive oil.