How to make it

  • Pick over the beans carefully, discarding any stones or other particles. Soak the beans overnight. Drain the next day. Place the beans in a large saucepan of water, bring to a boil and cook for 20 minutes, skimming any impurities off the top.
  • Drains beans and return to pan. Cover with cold water and bring to boil again. Add bay leaves and cook until the beans are tender, 1-2 hours. Remove the bay leaves.
  • Puree about 3/4 of the beans in pot with a handheld blender or a food processor, adding a little water if necessary.
  • Heat oil in a separate large saucepan. Stir in the onion and cook until softens. Add the carrot and celery and cook 5 minutes more. Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
  • Add the tomato mixture to the beans and the bean puree. Season with salt and pepper and simmer for 10-15 minutes.
  • Serve in indivudual soup bowls, sprinkled with a little freshly grated Parmigiano-Reggiano or a lemon slice.

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