Ingredients

• 350g dried Cannelini Beans
• 350g Onions
• 6 sticks Celery
• 450g Tomatoes
• 60ml Olive Oil
• 2 cloves Garlic
• 1.4 liters light Stock
• 15ml fresh chopped Thyme or Sage
• Salt and Pepper
• grated Parmesan cheese, to serve

Instructions

1. Cover the beans with cold water and soak overnight. Drain, cover with fresh water and boil in a covered pan for about 50 minutes, or until tender. Drain, reserving the cooking liquor. Purée half the beans with 300ml cooking liquor until smooth.
2. Roughly chop the onions and celery. Skin, quarter, de-seed and roughly chop the tomatoes, reserving the juices.
3. Heat the oil in a large saucepan. Add the onion, celery, and crushed garlic. Cook over a moderate heate until beginning to brown.
4. Stir in the stock, tomatoes, and juices, whole beans and bean purée with thyme or sage and seasoning. Bring to the boil, cover and simmer for about 40 minutes, or until all the ingredients are tender. Serve with plenty of freshly grated parmesan cheese.
5. To freeze, pack and freeze without the parmesan cheese. To use, thaw overnight at cool room temperature, then reheat.