Simple and aromatic, this is what used to be called a “pantry soup,” because it uses household staples. Feel free to add a touch of extra chopped fresh herbs with the parsley, such as thyme, fennel leaves, or sage.
Pick over, rinse, and soak:
      1 cup large dried white beans, such as great Northern beans, or cannellini beans
Drain and place in a soup pot along with:
      7 cups water
      3/4 teaspoon dried rosemary
      8 cloves garlic, chopped or sliced
Bring to a boil, reduce the heat, and simmer until the beans are tender, 1 to 1 1/2 hours. Stir in:
      1/2 cup chopped ripe tomatoes
      1/4 cup chopped fresh parsley
      1/4 cup extra-virgin olive oil
      4 teaspoons red wine vinegar
      2 teaspoons salt
      1/2 teaspoon ground black pepper
Ladle into warmed bowls.