Ingredients
1/3
lb can of peeled and chopped tomatoes
6
Tbsp finely chopped parsley
Directions
1.
Soak the beans overnight.
2.
Cook in unsalted water for 45 minutes.
3.
Drain and keep the water for later.
5.
Heat the olive oil and cook the onion until it is soft.
6.
Add leeks, celery and carrot.
7.
Cook for another 5 minutes.
10.
Add the chicken stock and a little bit of the bean water.
12.
Lower the heat and cook on low for about a half hour.
13.
Add the beans, season with salt and pepper.
14.
Garnish with the parsley.
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