-
1
Prepare the beans: Drain the beans and place them in a large pot.
-
2
Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet.
-
3
Bring to a boil, skimming off any foam that rises to the top.
-
4
Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart.
-
5
(Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.)
-
6
Add the salt, pepper and olive oil.
-
7
Discard the sachet and vegetables.
-
8
Let the beans cool in the liquid.
-
9
Prepare the soup: Pour the olive oil into a large pot set over medium heat.
-
10
Add the carrots, celery, leeks, garlic, chili and rosemary.
-
11
Cook until the rawness of the vegetables is just gone, 3 to 4 minutes.
-
12
Add the tomatoes and cook until slightly caramelized, about 3 minutes more.
-
13
Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes.
-
14
Season to taste with salt and pepper.
-
15
Just before serving, add the parsley.
-
16
Toast the bread slices.
-
17
While still hot, rub them with the garlic halves, then tear into large pieces.
-
18
Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.