White Bean Soup with Tomatoes and Herbs

Categories: Beans, White Beans

Ingredients

• 1 tablespoon dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 tablespoon plus 1 1/2 teaspoons dried oregano
• 3 cups dried white beans, washed and picked over
• 12 cups water
• 1/4 cup olive oil
• 1 medium onion, diced
• 6 garlic cloves, minced or pureed
• 2 cups canned tomatoes, chopped, with their liquid
• 2 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 quarts vegetable stock, or water
• 2 to 2 1/2 limes, quartered

Directions

1. Combine beans, dried herbs and water in a large saucepan. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat.

2. In a large stock pot, heat the olive oil over medium heat. Saute the onions until golden, 15 to 20 minutes. Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt and pepper. Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until beans are very tender.

3. Serve hot, garnished with lime wedges.

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