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| 1 Tasse | Dried cannellini beans |
| 1 | Carrot |
| 1 | Rib celery |
| 1 | Onion; cut in half |
| | olive oil extra virgin |
| 3 | Cloves garlic chopped |
| 2 Teelöffel | Freshly chopped rosemary |
| 12 | Alaskan spot prawns; heads on (any large fresh prawns can be substituted) |
| 5 | Roma tomatoes; peeled and diced |
| 1 Esslöffel | parsley fresh, chopped |
| | salt |
| | pepper |
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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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