Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  dried white small navy bean -- picked over
  3        tablespoons  olive oil
  1                     yellow onion -- minced
  1                     carrot -- wash, finely
                        chopped
  1                     celery stalk -- finely chopped
  1           teaspoon  fresh rosemary -- minced
  7               cups  chicken stock
                        salt
                        pepper -- freshly ground
     1/2           cup  parmesan -- freshly grated
  1         tablespoon  fresh parsley -- minced

Preparation:

This is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired. Soak the beans in lots of water for at least three hours. Drain. Cook the onioin, carrot and celry in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender -about an hour and a half. Cool slightly. Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings. Ladle the soup into bowls and garnish with cheese and parsely and serve at once.

Nutritional Information:

99 Calories (kcal); 7g Total Fat; (73% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2516mg Sodium