Cannellini Bean Soup

3-15oz cans Cannellini Beans, drained and rinsed
6 cups Chicken Stock, Vegetable Stock or Water
2 Cloves Garlic, sliced
2 Tbsp Extra Virgin Olive Oil
1 Medium Onion, diced
2 Ribs of Celery, diced
4 Ripe Tomatoes, cut into small pieces
1 tsp Sea Salt or Kosher Salt
¼ cup Parsley, roughly chopped
1 cup Grated Parmesan Cheese

Place beans, stock and garlic in a large pot on the stove. Bring to a boil, reduce heat to low, and continue cooking for 20-30 minutes, stirring occasionally. Meanwhile, heat a large skillet over medium-high heat. When skillet is warm, add the olive oil and sauté the onions and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3-4 minutes. Add the vegetable mixture and parsley to beans, cook another 15 minutes or so to meld the flavors together. Serve with warm Parmesan cheese.