13 cups of low-sodium canned diced tomatoes (1 #10 can)
1½ Tbsp of black pepper
13 cups of low-sodium canned cannellini or kidney beans, drained and rinsed (1 #10 can)
4 cups of parmesan cheese, grated
Steps
Heat oil in a large pot over medium heat. Add garlic, and cook until golden, stirring often.
Add the onions and sprinkle with salt. Cook the onions until they begin to soften, stirring often, approximately 5 minutes.
Add carrots and celery. Cover the pot and sauté the vegetables for 10 minutes, stirring often.
Raise the heat to high and add 1 gallon of water. Bring to a boil.
Reduce the heat, and simmer 10 minutes. Raise the heat to high. Add the diced tomatoes and remaining water. Stir in the black pepper and beans. Bring the soup to a boil. Reduce the heat and simmer the soup until the vegetables are tender, approximately 30 minutes.
Sprinkle 2 teaspoons of grated cheese over each bowl as served.
