1 Pound(s) dried cannellini beans
1 onion, red
2 rib of celery
4 Clove(s) minced garlic
1/2 Teaspoon(s) red pepper flakes
3 Tablespoon(s) tomato paste
2 1/2 Quart(s) chicken stock
4 Teaspoon(s) vinegar, red wine
3 Tablespoon(s) oil, olive
Soak the beans in water 2 quarts of water and a tablespoon of salt for 24 hours. Drain, and set aside.
Chop the onion, celery and carrot into quarter inch pieces. Reserve half of the carrot after chopping.
Bring a large soup pot up to medium high heat. Add 3 tablespoons of olive oil. When the oil shimmers, add the chopped vegetables and half a teaspoon of salt. Cook until they start to brown, about 5 minutes.
Add garlic and pepper flakes. Bloom the garlic and pepper flakes for about a minute. Add the tomato paste. Stir while cooking until the paste incorporates and begins to toast.
Add the beans and chicken stock. Bring to a simmer, cover and reduce heat to simmer for an hour.
Remove one cup of the beans and mash with a potato masher. Then return to the soup and whisk.
Add the reserved carrots and stir. Simmer for 10 minutes.
Remove from heat.
Add vinegar and 3 tblsp olive oil. Whisk the oil in vigorously.
Sprinkle with black pepper.
Serve with kalamata olives, feta, and parsley as garnishes.