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Soak Beans Over Night. Discard Water. Boil Beans In 2 Cups Water. Boil 25 Minutes. Darain, Reserve Water, Set Aside. In Dutch Oven, Add Oil, Onion, Garlic, Carrots, Celery & Parsley. Saute Until Onion Is Clear. Add All But Beans & Water. Boil, Reduce Heat 20 Minteus Uncovered. Add Beans & Water, Simmer Until Tender 25 More Minutes. Serve Over Pasta And Top With Parmesan Cheese
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