Ingredients

• 1 pound dried white beans, soaked overnight
• 6 cups chicken or vegetable stock
• 6 cloves garlic, minced
• 1 large onion, diced
• 2 celery stalks, sliced
• 2 carrots, peeled and sliced
• 2 bay leaves
• 1 tablespoon dried thyme
• Salt and black pepper, to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil

Instructions

1. Drain and rinse the soaked beans under running water. In a large saucepan, heat the olive oil over medium heat. Add the garlic, onion, celery, and carrots. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
2. Add the beans to the pan. Pour in the stock, add the bay leaves and thyme. Bring to a boil, then reduce the heat to low. Simmer for about 2 hours or until the beans are tender.
3. Remove the bay leaves. Use an immersion blender or transfer the mixture to a blender to blend until smooth. Season with salt and black pepper, to taste.
4. Serve hot, garnished with parmesan cheese. Enjoy!