1 cup dried cannellini beans 1 carrot 1 rib celery 1 onion -- cut in half extra virgin olive oil 3 cloves garlic -- chopped 2 teaspoons freshly chopped rosemary 12 alaskan spot prawns -- heads on (any -- large fresh prawns -- can be substituted) 5 roma tomatoes -- peeled and diced 1 tablespoon freshly chopped parsley salt pepper Cover the cannellini beans with water and soak overnight and drain. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover. Cover and simmer until tender, about 1 hour. In a large saute pan, heat 1 tablespoon of olive oil. Saute the garlic, rosemary and prawns. When almost finished, stir in the tomatoes, parsley, salt and pepper and beans. Cook until prawns just turn pink. Serve immediately. Finish with some extra virgin olive oil and garnish with fresh rosemary.
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