From the kitchen of AnnMarie Barkwell
Soak overnight in cold water:
1 1/2 c dry 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.
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