Instructions: Soak the beans in lots of water for at least three hours. Drain. Cook the onion, carrot and celery in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender - about an hour and a half. Cool slightly.

Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings.

Ladle the soup into bowls and garnish with cheese and parsley and serve at once.

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