1
In a large soup pot, cover bottom with extra virgin olive oil. Then, while the oil is heating on a very low flame, dice the Vidalia onion and garlic. Take one drop of tap water and drip it into oil. If it sizzles, the oil is ready. Drop in the onions and stir to coat them let this saute for 3-5 minutes on medium flame. Then, add garlic and stir. Let that saute for 3-5 minutes. Now pour in your can of chicken stock and let it come to a slow boil. Do not raise the flame; keep it steady on a medium flame. This let's the garlic and onion infuse the chicken stock with flavor for a nice base. Let it slow boil for a few minutes, while it is doing so, pick the stems off of the fresh basil and oregano and dice them together. Now, add basil and oregano into the chicken stock base lower the flame a little and let it simmer for 5 minutes. It's all about stages and letting the flavors blend. As this is simmering, place the can of crushed plum tomatoes in a blender with one can of cannellini beans and blend to a nice smooth paste. After the 5 minutes is up, pour this paste into the pot and stir. Let this simmer on a low flame for 20 minutes. While this is simmering, open the other 3 cans of beans. 1 can should be left as is with the juice left in the can. The other 2 cans should be rinsed to get the juice and paste on the bottom of the can out. After the 20 minutes is up, pour the 2 cans of rinsed cannelloni beans into the pot followed by the one can with all
