adapted from Vegetarian cookbook by Linda Fraser

Serves 6

INGREDIENTS:

1 cups dried cannellini or other white beans
1 bay leaf
3 Tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 medium tomatoes, peeled and finely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves or teaspoon dried thyme
3 cups boiling water
Salt and freshly ground black pepper
Olive oil, to serve

DIRECTIONS
:

1.  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 a boil and cook for 20 minutes.  Drain.  Return the beans to the pan, cover with cold water and bring to a boil again.  Add the bay leaf and simmer for 1-2 hours or until the beans are tender.  Drain again.  Remove the bay leaf.

2.  Puree about three-quarters of the beans in a food processor or blender, adding a little water if necessary, to create a smooth paste.

3.  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.

4.  Stir in the tomatoes, garlic and thyme.  Cook 6-8 minutes more, stirring often.

5.  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.

"Natural Healing with Herbs for a Healthier You"
This site brought to you by The School of Natural Healing & Christopher Publications
Click here
for a Printer-Friendly version of this recipe.
White Bean Soup