In a large heavy bottom pot, sauté onions, carrots, and garlic in olive oil over medium heat until onions are translucent. Meanwhile, rinse your beans thoroughly.

To the veggies, add beans and one cup of cooking wine. Scrape up any fond from the bottom of the pot. Then add your chicken stock and bay leaves and salt and pepper generously. Bring to a boil for 10-15 minutes, then drop your heat to a low simmer and allow beans to cook until soft to your taste. I prefer my beans with a creamy interior, but firm enough to hold their shape. This will take 3-4 hours depending on the type of bean and you may need to add a cup of water here and there if you feel your broth is reducing too much.

Once beans are nearly ready, prep your tomatoes by adding them to a medium mixing bowl (WITH their juices) and squeezing them with your hands until they are mostly broken down, but slightly chunky. Remove bay leaves, add tomatoes to beans, and finish cooking. Taste for seasoning and add additional salt if needed.

Serve beans in a bowl with plenty of broth and garnish with a nice drizzle of pesto, green onion, and fresh basil. Serve with crusty bread for broth dipping. Enjoy!