Soak beans overnight in cold water to cover, even if package says unnecessary. Drain beans and rinse. Put in 6 quart Dutch oven. Add chicken stock and water and bring to boil. Add vegetables and spices, except parsley. Bring to boil and simmer 2 1/2 hours or until beans are tender. Discard studded onion and bay leaf. Garnish each bowl with olive oil and parsley.
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By
MargaretRose
