White Bean Soup
Instructions:
- 350 g/ 12 oz/1 1/2 cups dried cannellini or other white beans
- 1 bay leaf
- 75 ml/5 tbsp Olive oil
- 1 medium Onion, finely chopped
- 1 Carrot, finely chopped
- 1 stick Celery, finely chopped
- 3 medium Tomatoes, peeled and finely chopped
- 2 cloves Garlic, finely chopped
- 5 ml/ I tsp fresh thyme leaves or 2.5 ml/ 1/2 tsp dried thyme
- 750 ml/1 1/4 pints/3 cups boiling water
- Salt and freshly ground black pepper
- Olive oil, to serve
- Pick over the beans carefully, discarding any stones or other particles. Rinse thoroughly in cold water to ensure that they are clean. Soak in a large bowl of cold water overnight. Drain the beans and place them in a large saucepan of water, bring to the boil and cook for 20 minutes.
- Drain. Return the beans to the pan, cover with cold water and bring to the boil again. Add the bay leaf and cook until the beans are tender for approximately 1-2 hours. Drain again. Remove the Bay leaf.
- Puree about three-quarters of the beans in a food processor or pass through a food mill, adding a little water if necessary, to create a smooth paste.
- Heat the oil in a large saucepan. Stir in the onion and cook until it softens. Add the carrot and celery, and cook for 5 minutes more.
- Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
- Pour in the boiling water. Stir in the beans and the bean puree. Season with salt and pepper. Simmer for 10-15 minutes. Serve in individual soup bowls, sprinkled with a little olive oil.