Conio white bean soup with onions and saffron

Ingredients:
white beans from Conio F.lli Amoretti di Lorenzo
3 onions
1 sachet of saffron Misterchef F.lli Amoretti di Lorenzo
100 g of butter
Taggiasco extra virgin olive oil, F.lli Amoretti di Lorenzo must qb
2 tablespoons of parsley
Pepper and salt to taste

Preparation:
To prepare this tasty recipe, the night before put the white beans from Conio F.lli Amoretti di Lorenzo soak in water.
The next day, take a fireproof pan and put the white beans from Conio F.lli Amoretti di Lorenzo drained, 2 onions cut into thin slices, 1 onion chopped, the saffron Misterchef F.lli Amoretti di Lorenzo, butter, a spoonful of chopped parsley. Season with salt and pepper according to your taste. Cover with water and close the pan.
Leave to cook over medium heat and add a spoonful of chopped parsley, continuing cooking until the beans are completely soft.
If the sauce is too thick, you can add a little water before removing the pan from the heat. Taste and, if necessary, add salt. Leave on the heat for a few additional minutes. Serve the soup finishing with a round of Taggiasco extra virgin olive oil F.lli Amoretti di Lorenzo must raw.