Cannellini Bean Soup

Place the 250g of Dried Cannellini beans in a large bowl, cover with plenty of cold water, and let them soak overnight for at least 8-12 hours. Drain and rinse the soaked Dried Cannellini beans thoroughly.

In a large pot, cover the soaked Dried Cannellini beans with fresh cold water and bring to a boil. Reduce heat and simmer gently for about 60-90 minutes, or until the Dried Cannellini beans are tender. Drain, reserving some of the cooking liquid.

Finely dice the 150g of Yellow onion, 100g of Carrot, and 80g of Celery stalk to create a soffritto. Mince the 20g of Garlic.