Tuscan Bean Soup

Ingredients:

1 Kg white navy beans

1/4 cup olive oil

1 medium yellow onion

1 large carrot

2 stalks celery

1 large leek (White part only)

3 cloves garlic

1 – 14ounces roasted tomatoes

2 sprigs fresh thyme

1 large bay leaf

8 cups chicken stock

1 teaspoon salt Ground pepper to taste

Instructions:

1. Put the beans in a pot, cover with water…do NOT add salt. Bring to a boil, after the beans are boiled, drain them and put back in the pot again and cover with cold water, bring to a boil once again. At boiling again, repeat the drainage process.Now, repeat the process one more time and  turn down and let the beans cook to softness.

2. Put the beans in a food processor, process and place on the side. Heat olive oil in a pot, add onion, carrot, celery and leek. Cover and let the veg get soften. Add garlic, processed beans and the remaining cooked beans. Stir in the tomatoes, stock, thyme and bay leaf.

3. Cover and let simmer for 30 minutes. Taste to your taste. Garnish with cheese of choice.

Serves 8