This is a substantial country soup from Tuscany. It will fill anyone on a cold day.
- 1 16-oz. can cannellini beans
- 2 Tbsp olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 2 medium tomatoes, peeled and finely chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 3 cups boiling water
- salt to taste
- Puree about three-quarters of the beans, adding a little water if necessary, to create a smooth creamy paste.
- Heat oil in a medium pan. Stir in the onion and cook until it softens. Add the carrot and celery. (you may like to sweat the carrots and celery in a tiny amount of oil before hand) Cook for five minutes, stirring frequently, until softened but not browned.
- Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
- Pour in the boiling water. Use more for a runnier soup. Stir in the beans and the bean puree. Season with salt. Simmer 10-15 minutes. Serve in individual bowls and sprinkle over a little olive oil.
Try using borlotti beans. If you are planning on using dried beans cook them first, with a bay leaf for added flavor.