From the kitchen of Ann Marie Barkwell.  Add a loaf of
homemade bread to a batch of soup and you have a nice
meal.  Canned beans may be used instead of dry.
Soak overnight in cold water:
1 1/2 c dried cannellini beans

Drain. Place the beans in a large saucepan of water, bring to
a boil, cook for 20 min.  Drain. Return the beans to the pot,
cover with plenty of cold water.  Bring to a boil again.
Add:  
1 bay leaf
Cook until the beans are tender, 1-2 hours.  Drain again.
Remove bay leaf.
Puree 3/4 of the beans in a food processor, add a little water
if needed.
Set both aside.

In a large saucepan, heat:
6 Tbsp olive oil
Add: 1 med. onion, finely chopped
Cook until it softens.
Add:
1 carrot, chopped fine
1 stalk celery, chopped fine
Cook 5 minutes more.

Stir in:
1/2 tsp thyme
3 medium tomatoes, peeled & chopped fine
2 cloves garlic, crushed
Cook 8 min, stirring often.

Pour in:
3 1/2 c boiling water
Stir in beans & bean puree.
Season with:
1/2 to 1 tsp salt, or to taste
pinch ground pepper
Simmer 15 minutes.
"We worry about what a child will become tomorrow,
yet we forget that he is someone today."
Cannellini Soup
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