Tuscany Potato and Bean Soup – Eat Wisconsin Potatoes

Ingredients

• 1 15 oz. can kidney beans, drained
• 2 15 oz. cans cannellini beans (or navy beans) drained
• 5 tbsp olive oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 cups raw Wisconsin potatoes, peeled and diced
• 1 cup fresh raw corn, off the cob or frozen
• 1 28 oz. can stewed tomatoes
• 2 cloves garlic, chopped
• 1 tsp fresh thyme or 1/2 tsp dried
• 2 tsp parsley, chopped
• 1-2 tsp rosemary, chopped
• 1 pinch red pepper flakes
• 6-8 cups chicken broth
• salt & pepper, to taste
• 1/2 cup grated parmesan cheese