- 1lb dried cannelloni beans
- 3tb salt
- 1 onion
- 1tsp oregano
- 4 stalks celery, cut into 1/2in pieces
- 6 cups stock
- 3tb lemon juice
- 1/2tsp paprika
- 1/2tsp red pepper flakes, ground down or crushed
- 2tb parsley
- Soak 1-2 in 4 quarts of water overnight. Drain and rinse.
- Cook onion for 5 minutes. Add oregano for 1 minute. Add 5-6 and beans and simmer covered for 45-60 minutes.
- Set aside 2 cups of soup and puree. Add back to soup along with remaining ingredients and serve.