Tomato Cannellini Bean Soup

• 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

1. 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.
2. 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.
3. 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.

cannellini beans, tomatoes, potatoes, celery stalks, green chili pepper, rosemary, oil, onion, tomato, flatleaf, tomatoes, garlic

Taken from recipes-plus.com/api/v2.0/recipes/28871 (may not work)