Alaskan spot prawns with cannellini beans

1      cup           dried cannellini beans
   1                    carrot
   1      rib           celery
   1                    onion -- cut in half
                        extra virgin olive oil
   3      cloves        garlic -- chopped
   2      teaspoons     freshly chopped rosemary
  12                    alaskan spot prawns -- heads on (any
                        -- large fresh prawns
                        -- can be
                        substituted)
   5                    roma tomatoes -- peeled and diced
   1      tablespoon    freshly chopped parsley
                        salt
                        pepper

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.