Instructions: Pick over and wash beans; combine with 6 cups of the water in a kettle or Dutch oven . Bring to boiling; cover. Cook 2 minutes; remove from heat; cover. Cook 2 minutes; remove from heat; let stand 1 hour.

Chop and seed the chili pepper. Heat oil in a large skillet; add garlic, onion, carrot, celery, leeks, rosemary, and chili pepper; saute 5 minutes or until lightly browned. Stir into beans along with remaining 4 cups of water; cover.

Bring to boiling; lower heat, then simmer 2 hours. Puree about half the beans through a sieve. Return puree to soup; taste; add salt and pepper; heat through. Serve in soup bowls; garnish with Parmesan cheese.

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