Tuscan White Bean Soup - The Best Italian Soup

0 Place dry white cannellini beans in a large bowl and add enough water to cover them by at least 2 inches. Refrigerate overnight.Stir and remove any outer shells that is coming to the surface. Drain the beans and rinse them under cold water again. 
1 In a large pot place the rinsed beans and cover with water. Bring the water to a boil, lower the heat to medium and cook until almost tender. Remove from the heat. About 1 hour.
2 While the beans are cooking chop: onion, celery, garlic, leek, carrot, rosemary, parsley and garlic. 
3 In another large Dutch oven pot, heat 3 tablespoons olive oil. Add all the chopped vegetables, rosemary, garlic and parsley. Cook for about 10 minutes until they are tender. 
4 In a blender, add half of the partially cooked cannellini beans. Add some chicken stock and puree.
5 Add the pureed cannellini beans and the whole beans to the vegetables. Dilute the tomato paste with a couple of tablespoons of the stock and add it to the beans.
6 Add the chicken stock, salt and pepper and cook over medium heat for about 45 to 1 hour or when the beans are fully cooked and tender. Partially cover with a lid. 
7 Stir occasionally and scraping the bottom of the pot to prevent from burning.
8 Serve hot with grated parmesan cheese over it.