1 cup dried cannellini beans
2 cups cold water
4 Tbsp. olive oil, divided
1 large onion, chopped
2 cloves garlic, crushed
1 stalk celery, chopped
1 sprig each of fresh parsley, thyme, and rosemary
1 bay leaf
1/4 tsp. pepper
4 cups faux chicken or vegetable stock
Salt, to taste
Juice of 1/2 lemon
• Put the beans and water in a bowl and soak overnight.
• Drain the beans and set aside.
• Heat 2 Tbsp. of the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for another minute. Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper. Stir in the stock and bring to a boil. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally.
• Add the salt and allow to cool slightly. Purée the soup in a food processor, return to the pot, reheat but do not boil, then add the lemon juice and the remaining olive oil just before serving.
Makes 4 servings