Rustic Rancho Gordo 'Yellow Eye' Bean Soup With Torn Bread, Rosemary, Chili, and Garlic

Ingredients

• 3 cups Rancho Gordo yellow eye beans
• 4 quarts water
• 1 whole carrot, diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 head garlic, split
• Stems from 1 bunch Italian parsley
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Peel of 1 lemon
• 1 tsp. chili flakes
• 1 tsp. coriander
• 1 tsp. fennel seed
• Olive oil
• Salt
• 3 large carrots, diced
• Freshly ground black pepper
• 5 stalks celery, diced
• 2 leek whites, diced
• 1 head garlic, finely grated
• 1 Tbsp. crushed red chili flakes
• 2 Tbsp. chopped fresh rosemary
• 1 cup chopped San Marzano tomatoes (canned)
• 1/2 cup chopped Italian parsley
• Torn toasted rustic bread