Quick Tuscan White Bean Soup

Ingredients:

3 cans (15 ounces) white cannellini or great Northern beans, drained
3 tablespoons olive oil
1 onion, finely diced
4 stalks celery, diced
1 cup finely diced carrots
Salt and pepper
4 cloves garlic, minced
2 tablespoons finely chopped rosemary, plus extra for the top
8 to 10 cups chicken or vegetable stock
Freshly grated parmesan cheese (optional)

Directions:

Heat the oil in a large soup pan. Cook the onion, carrots and celery until they start to get soft. Season veggies with a little salt and pepper. Add the garlic and cook 30 seconds, stirring constantly. Dump in the white beans and 8 cups of stock. Bring to a boil, reduce the heat to low and simmer for about 20 minutes, stirring occasionally. Use a potato masher to mash up some of the beans. Stir in 1 tablespoon rosemary. Taste to see if more salt and pepper is needed. Serve in bowls with cheese and a little fresh rosemary on top.