Tuscan Cannellini Bean Soup (Vegetarian)

• 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

1. 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.
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 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
3. 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.
4. Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.

beans, extra virgin olive oil, onions, garlic, carrots, celery, tomato, fresh basil leaf, parsley, coarse salt, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/tuscan-cannellini-bean-soup-vegetarian-344683 (may not work)