Tuscan White Bean Soup

1 lb white beans, cleaned, soaked and drained
3 tbsp olive oil
2 onions, chopped
3 carrots, finely chopped
2 tsp. rosemary
3 cloves garlic, minced
10 cups chicken or veg. broth
freshly ground black pepper
parmesan cheese, for serving

In a large soup pot heat oil over medium heat. Saute onions, carrots and rosemary until vegetables are soft, about 12 minutes. Stir in rest of incredients. Bring to a boil, reduce heat and simmer gengtly uncovered until beans are tender, about an hour.

Top with parmesan cheese. Makes 8 servings.