Ingredients

• 1 cup Cannellini Beans uncooked
• 4 cups Water
• 2 tsp Olive Oil
• 1 cup Chopped Onion
• 3 Garlic Cloves minced
• 2 cans Diced Tomatoes undrained, 14.5 ounces each
• 4 cups Chicken or Vegetable Broth
• 1 Tbsp Chopped Fresh Parsley or 1 tsp dried
• 3/4 tsp Chopped Fresh Oregano or 1/4 tsp dried
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 cup Grated Parmesan Cheese

Instructions

1. Soak beans in water overnight.
2. Drain and rinse beans, then add to 4 cups of fresh water in a medium sized pot. The water should be about 1-2 inches above the tops of the beans.
3. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours. You can pressure cook the beans for 6-8 minutes instead if preferred.
4. Drain the beans and set aside.
5. Heat oil in a pot over medium heat. Add onion and garlic and saute until tender, about 3-5 minutes.
6. Add the cooked beans and all of the other ingredients except for the Parmesan cheese and bring to a boil.
7. Reduce the heat and simmer for 10 minutes.
8. Portion into serving bowls and top with Parmesan cheese.