After three snow storms in one week and a very cold week ahead of us, I think nothing like a hot bowl of soup to warm up our body and to chase the chill away. 

INGREDIENTS:

1½ lb. cannellini beans

1 tablespoon olive oil

5 cups of vegetable stock (more if needed)

1 clove of garlic crushed

1 cup diced celery 

1/2 cup diced onion

1 cup carrot peeled and diced

1 bay leaf

Chopped parsley for garnish 

Salt and freshly ground pepper to taste

STEPS:

Put the beans in a large pot and cover with at least 3 inches of cold water.

Let soak overnight.

Drain the beans and wash in a sieve under cold water.

In large saucepan over high heat, add the olive oil, the onion, the carrots, the celery and sauté for few minutes. Add the beans, the bay leaf, garlic and cover with the vegetable stock.

Bring the mixture to a boil and then reduce the heat to low, and let simmer gently for about 1 ½ hours, (depending on the beans) or until the beans are tender and soft but not mushy.

Garnish with chopped parsley

Serve hot