Heirloom White Bean Soup

• 1 pound dried cannelini beans (heirloom was used here)
• 1 yellow onion, chopped fine
• 1 celery stalk, chopped fine
• 1 carrot chopped fine
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tablespoon fresh rosemary, chopped
• salt and pepper to taste
• 2 tablespoons extra virigin olive oil
• 1 piece parmesan cheese rind (optional)

Soak beans overnight and then rinse. Heat a large soup pot over medium heat and add 1 tablespoon olive oil.  Add onion, carrot, celery, and garlic, saute for 2 minutes.  Add beans, bay leaf, rosemary and enough water to cover the beans by 2 inches.   Bring to a boil and then cover and simmer for 1 hour.  Add Parmesan rind if using and cook until tender, about another 30 minutes.  Once soft, use immersion blender to puree part of the soup or put 1/3 of soup into a food processor and then pour back in.  Add salt and pepper to taste.  Serve with a drizzle of olive oil if desired.