Serves: 6
Total Calories: 130

1 1/2 cups cannellini or other white beans
1 bay leaf
4 tablespoons olive oil
1 medium onion finely chopped
1 stalk celery finely chopped
3 medium Italian plum tomatoes, finely chopped
2 cloves garlic minced or finely chopped
1 fresh thyme leaf, or 1/2 teaspoon dried thyme
3 1/2 cups very hot water
salt and pepper to taste

Soak the beans in a bowl of cold water overnight. Drain. Place beans in a large saucepan with enough cold water to cover beans. Bring to a boil and cook for 15 to 20 minutes. Drain. Place beans back into large saucepan and again add enough cold water to cover beans. Bring water to boil and add the bay leaf. Cook till beans are tender. About two hours. Drain again and remove the bay leaf. Puree 1/2 of the beans in a food processor adding a little bit of water if necessary. Heat oil in a large saucepan and add onion. Cook till onion is soft. Add the carrot and celery. Cook 5 minutes. Stir in tomatoes, garlic, and thyme. Cook 8 minutes, stirring often. Add hot water. Add beans and bean puree. Season with salt and pepper. Simmer for 20 minutes. Serve sprinkled with a little bit of olive oil.

Nutritional Facts:

Serves: 6
Total Calories: 130
Calories from Fat: 83

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana