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Prep Notes (one per line)
Beans - soak in large bowl with water to cover by at least 2 inches and store in refigerator, covered, overnight — precision is optional right up until it absolutely is not. Fennel - chop Carrots - chop Sage - mince Rosemary - mince Cheese - grate
Instructions
After a full night of soaking, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates. Meanwhile, heat 1/4 olive oil in a large pan or dutch oven over medium-heat. Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Drain the beans and add them to the vegetable mix. Add the chicken stock, sage, rosemary, 2 tsp kosher salt, and 1/2 tsp pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Percorino, season to taste, and serve hot, like a cool-headed tyrant of seasoning.
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