Tomato Cannellini Bean Soup - cooking recipe

Ingredients

12 oz dried cannellini beans, soaked overnight, drained and rinsed
1 can (14 oz) diced tomatoes
12 oz potatoes, peeled and cubed
4 None celery stalks, sliced
1 None green chili pepper, seeded and sliced
2 sprigs fresh rosemary
1 tbsp oil
1 large onion, chopped
2 tbsp tomato paste
4 tbsp fresh chopped flat-leaf parsley
1 lb plum tomatoes, peeled and chopped
None None Garlic toast, to serve

Preparation

Place beans and 4 cups water in a large saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer for 45 mins. Add canned tomatoes, potatoes, celery, chili pepper and rosemary. Simmer, uncovered, for 15 mins.
Meanwhile, heat oil in a medium skillet on medium heat. Saute onion for 5-8 mins until soft. Add the tomato paste and 3 tbsp of the parsley and cook for 1 min. Stir into bean mixture with 1 cup water.
Return to a boil. Season with salt and pepper. Simmer for 30 mins. Add tomatoes and cook for 10 mins. Sprinkle with the remaining 1 tbsp parsley. Serve with garlic toast.