Search Inspiration

No idea what to search for? Start browsing till you find something.


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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes