From Eggs on Sunday blog. The garnish adds a special touch.
White bean soup with tomatoes, herbs and balsamic vinegar
6 cups canned white beans (cannelloni or navy), drained
3 tablespoons olive oil
1 celery rib, chopped
1 carrot, chopped
1 large onion, chopped
2 garlic cloves, smashed
bouquet garni: 1 celery rib tied with 5 parsley stems and 1 thyme sprig
1 1/2 teaspoon salt
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons chopped parsley
3 tablespoons chopped fresh sage
1 can diced tomatoes, drained
balsamic vinegar, for serving
Heat olive oil in a heavy large pot over medium heat. Add the carrots, onion and celery, and cook for about 5 minutes, until the onion has softened. Add the beans, 10 cups water, smashed garlic, and bouquet garni. Bring to a boil then turn down heat to medium-low and simmer for about 45 minutes.
Add 1 1/2 teaspoons salt and continue to cook for another 1/2 hour. Then with either an immersion blender, food masher, or food processor, puree a portion of the soup til smooth. Season to taste with salt and pepper.
To make the garnish: in a small saucepan, heat the olive oil until it’s hot. Then add, all at once, the drained diced tomatoes, garlic parsley, and sage. Stir for about 30 seconds.
Serve the soup with a good spoonful of the garnish in each bowl, and a drizzle of balsamic vinegar. Makes 8 servings.