Ingredients:
3 litres water
2 1/2 cups (500 g) white cannellini beans (dried or canned)
2 brown onions, finely chopped
2 cloves garlic, finely chopped
3-4 stalks celery, thinly sliced
2 cups (500g) pureed tomato
1/3 cup extra virgin olive oil
3 carrots, diced
1 tablespoon finely chopped fresh flat-leaf parsley
freshly milled sea salt, to taste
freshly ground black pepper, to taste
chilli flakes, to taste
crusty bread, to serve
Method:
If using dried beans, place them in a large pot, cover with cold water and ice cubes and leave to soak overnight (or during the day while you are at work). The ice helps soften the beans and prevents the skins from separating during boiling, giving a thicker, creamier soup.
Put water in a 5-litre heavy-based stockpot, add beans, onions, garlic, celery, tomato and olive oil and bring to a boil over high heat.
Reduce heat and simmer for 30 minutes.
Add carrots and parsley and simmer for another 30 minutes.
Add seasoning and chilli flakes to taste then serve with sliced crusty bread. Leftover soup can be frozen and easily defrosted in microwave when ready to eat.
Serves 6.