Cannellini Bean Soup

Olive oil
Celery, (4) stalks diced
Carrots, (4) diced
Onion, chopped
2 cans diced tomatoes
1/4 c. fresh chopped parsley
Cannellini Beans, (1) 16 oz. pkg. is best  or 2 cans (also known as White Kidney Beans) drain and rinse
8 c. water
8 chicken or beef flavored bouillon cubes.
{This is also good with 1 lb. cooked ground beef, turkey etc.}

Beans, quick soak method: add beans to lg. pot of cold water, bring to rolling boil. Cover, turn off heat and let stand for an hour.

Drizzle olive oil in lg. pot. Add celery, carrots and onion. Cook 8-10 minutes until juices start flowing.

Then add tomatoes, parsley, beans...

water and cubes. Simmer a couple of hours. If you use canned beans, (which are not as flavorful, but are fast and convenient) then you won't need to simmer as long.

Serve with grated cheese on top. Enjoy!