½c.freshly grated Parmesan cheeseplus additional for serving
Instructions
Place the Sun dried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces.
Reserve the soaking liquid and set aside.
Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).