Provencal White Beans

1. Pour beans with their liquid and chicken stock into a large saucepan, and bring to a boil. Reduce the heat and simmer until tender but not mushy, about 15 minutes. Drain, reserving the stock.
   

2. Heat olive oil in a large skillet over low heat. Add onions, diced carrots, and celery, and cook until tender, 10 to 15 minutes. Stir in parsley, rosemary, thyme, and garlic, and cook until fragrant, about 1 minute. 

3. Add beans and 2 cups of reserved cooking stock to the skillet. If you don't have enough liquid, add additional stock or water to make 2 cups.

4. Simmer until the stock is reduced and makes a little sauce, about 15 minutes. Add more stock if necessary.

5. Sprinkle with Parmesan cheese and garnish with chopped parsley to serve.

Cook's Note:

If you prefer, you can use 14 ounces dry beans. Soak them overnight and then cook them until tender, 30 to 40 minutes.

You can easily make this vegetarian by using vegetable broth instead of chicken broth.