INGREDIENTS
5
(6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups), small
1/4 cup
Basil, fresh leaves
2 1/2 cups
Cannellini beans, dry
4
Celery
1/4 cup
Flat-leaf parsley, fresh
3 cloves
Garlic
2
Onions, chopped (about 2 cups)
1/2 cup
Tomatoes, fresh or canned
1
Black pepper, Freshly ground
1 tbsp
Salt, coarse
3 tbsp
Olive oil, extra-virgin
1
Parmesan cheese