stalk of celery, preferably with its leaves, cut into 3-inch lengths
large carrot, peeled and halved
scallions or spring onions
good olive oil, plus more for serving
Parmesan rind (optional but recommended)
canned chopped tomatoes
Grated Parmesan for serving
Put the beans in a large heavy pot and cover them by about an inch with cold water. Bring the water to a boil over high heat. Let the beans boil for one minute, then remove them from the heat and cover the pot. Set aside for one hour.
Drain the beans and return them to the pot. Add the chicken stock, and if the beans aren't quite covered in liquid, add a little bit of water. Add the shallots, garlic, celery, carrot, scallions, thyme, rosemary, Parmesan rind, olive oil and a teaspoon of salt. Bring to a boil, then lower the heat until the beans are just simmering. Cook uncovered for about 40 minutes, until the beans are almost tender. Add the tomatoes and cook gently for another 10 to 20 minutes.
Remove the aromatics and extra vegetables if you like (or save them for yourself like I do), taste and add more salt if necessary. Serve drizzled with a little olive oil and a shower of Parmesan.