YIELD 8 PORTIONS

1 CUP WHITE BEANS SOAKED FOR 12 HOURS
2 TBSP EXTRA VIRGIN OLIVE OIL
2 LARGE STALKS OF CELLERY AND LEAFY TOPS, SLICED
2 MEDIUM ONIONS, CHOPPED
1 CLOVE OF GARLIC, MINCED
3 CUPS CHICKEN STOCK (MAY BE SUBSTITUTED WITH WATER OR LOW  SODIUM CANNED STOCK )
1 CUP  DRY CHARDONNAY
1/ 2 Tsp OREGANO
1/ 2  Tsp DRIED BASIL
1/ 8 Tsp WHITE PEPPER ( freshly ground)
1 2 CHOPPED FRESH FLAT LEAF PARSLEY
1 – 28 OZ CAN  PEELED PLUM TOMATOES, COARSELY CHOPPED

Heat the oil in a large saucepan; add celery, onion, garlic and sauté for two to three minutes. Add soaked beans, water (as desired), wine basil, oregano, chicken, stock salt and pepper. Simmer for 1 – 1 1/ 2 hours or until, beans are tender. Add tomatoes and parsley. Heat for 10 minutes over high heat or until hot throughout.