White Bean Soup Recipe

Ingredients

• 350g/120 oz dried cannelloni or white beans

• 1 bay leaf

• 75ml/5 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stick, finely chopped

• 3 tomatoes. peeled and finely chopped

• 2 garlic cloves, finely chopped

• 5ml/1 tsp fresh thyme leaves or 2.5ml/1/2 tsp dried thyme

• 750ml/1 1/4 pints boiling water

• salt and ground black pepper

• extra virgin olive oil, to serve

Serves 6

Method:

1. Pick over the beans carefully, discarding any stones or other particles. Soak the beans in a large bowl of cold water overnight. Drain. Place the beans in a large saucepan of water, bring to the boil, and cook for 20 minutes. Drain.

2. Return the beans to the pan, cover with cold water, and bring to the boil again. Add the bay leaf, and cook 1-2 hours until the beans are tender. Drain again. Remove the bay leaf.

3. Puree about three-quarters of the beans in a food processor or blender. Alternatively, pass through a food mill, adding a little water if needed.

4. Heat the oil in a large saucepan and cook the onion until softened but not browned. Add the carrot and celery, and cook for 8-9 minutes more, stirring often.

5. Pour in the boiling water. Stir in the beans and the bean puree. Season to taste with salt and pepper. Simmer for about 10-15 minutes. Serve in individual soup bowls, sprinkled with a little extra virgin olive oil.