- 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
- 1 onion, 1 half finely chopped
- 1 carrot, cut
- 1 celery stalk
- 1 dried bay leaf
- 1 can 28 ounce whole plum tomatoes, with juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, minced
- red-pepper flakes
- sprig rosemary
- Salt & pepper
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper.
- Serve over pasta, rice or vegetables.