Provencal-style bean stew

Ingredients:

• 400 g dry white beans
• 1 liter of homemade or store-bought chicken broth
• 1 tbsp coarse salt
• 1/4 cup olive oil
• 2 cups chopped yellow onion (2 pcs.)
• 1 cup carrots, cut into medium cubes (2 pcs.)
• 1 cup celery, diced into medium cubes (2 stalks)
• 1/4 cup freshly chopped parsley, plus extra for serving
• 1 tbsp. minced garlic (3 cloves)
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1/3 tbsp. freshly grated parmesan

Preparation:

1. Place the beans in a bowl and cover with water. Refrigerate overnight.
2. Drain the beans and place them in a large saucepan with the chicken broth. Bring to a boil. Reduce the heat and simmer for 30-40 minutes, until the beans are tender but not mushy. Add 1 tablespoon of salt 10 minutes before they're done. Drain the liquid into a separate container; reserve.
3. Heat olive oil in a large skillet, then add the onion, diced carrots, and celery and cook over low heat for 10-15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for another 1 minute. Add the beans and 2 cups of the stock they were cooked in. If you don't have enough liquid, add additional stock or water to make a total of 2 cups. Simmer for 15 minutes, until the liquid thickens, adding more stock if necessary. Sprinkle with Parmesan cheese. Serve the beans sprinkled with chopped parsley.