2 15-ounce canscannellini or great northern beans(about 3 cups), rinsed and drained
1head garlic(the whole bulb–15-20 cloves)
3-4carrotspeeled and chopped
2medium yellow onionschopped
1 14-ounce candiced tomatoes
1teaspoonsaltor to taste
1/4teaspoonfreshly ground black pepper
Break the garlic bulb into cloves and peel off the skin. If you’d like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.
Heat a large, non-stick soup pot. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes, adding a tablespoon of water if it begins to stick. Add the garlic and carrots and sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you’re serving the stew right away, add all the parsley and the lemon juice. If you’re serving it later or at room temperature, add the parsley and lemon juice right before serving.