6 cups canned cannellini beans
3 tablespoons olive oil
2 onions, chopped (about 2 cups)
5 carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks, peeled and chopped (about 1 1/4 cups)
2 cups chopped tomatoes, fresh or canned
1/2 cup fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon salt
Freshly grated Parmesan cheese
Freshly ground black pepper
Place the olive oil and onions in a large pot over medium heat. When the onions begins to sizzle add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
Add 6 cups of beans and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.