White Bean Soup

Ingredients:

2 bags dried white beans (16 ounces each)
4 garlic cloves, smashed or sliced
2 teaspoons salt plus extra for seasoning
2 cups white wine, divided
2 entire large rosemary sprigs, divided
2 large carrots, peel and cut into 2 inch chunks
2 medium onions, cut into 10 pieces each
2 tomatoes, cubed, about 3/4 inch each
water
1 teaspoon olive oil
1 1/2 tablespoons salt, or to taste
1 teaspoon pepper, or to taste

Preparation:

Check the beans over for stones and remove any bad beans
(discolored/odd shape). Place beans into a heavy pot and cover with 2
to 3 inches water. Add garlic, 2 teaspoons salt, 1 cup wine, 1 whole
rosemary sprig and cover.

Cook the beans until just tender. Remove rosemary stem. Add carrots,
tomatoes, onions and more water to cover everything well (about 6 to 7
more cups). Cook uncovered for 15 to 20 minutes more to integrate
water into broth.

Add olive oil, salt, pepper and the additional cup of wine to taste.
Taste as you go and see what you prefer. From the remaining rosemary
stem, remove leaves and add to soup. (Leave stem out this time.)
Replace cover securely and cook for another 10 minutes.

Serve with a drizzle of olive oil over each bowl of soup and a side of
good warmed bread.