Vegetarian White Bean Soup
1 pound dried white beans, such as Great Northern, navy, or cannellini
1/4 cup olive oil
2 large red onions, coarsely chopped
4 ribs celery, coarsely chopped
3-4 carrots, coarsely chopped
6 cups water
Salt and pepper, to taste
Extra olive oil (for sprinkling)
1. In a large bowl, combine the beans with water to cover them by several inches. Set aside at room temperature to soak overnight.
2. Drain the beans and rinse with cold water.
3. In soup pot over medium heat, heat the olive oil. Add the onions, celery, and carrots. Cook, stirring often, for 10 minutes or until vegetables soften.
4. Add the beans to the pot and stir well. Pour in the water, turn up the heat, and bring the mixture to a boil. Skim any foam that rises to the surface. Lower the heat, cover the pan, and simmer gently, stirring occasionally, for 1 to 2 hours or until the beans are very soft. Add plenty of salt and pepper near the end of cooking.
5. Ladle the soup into bowls and sprinkle with olive oil.
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