PEASANT SOUP

This comforting soup is made from simple, budget-friendly ingredients.  It's been a long time favorite.  This recipe makes a lot, so I put a couple of quarts of it in the freezer to thaw when we need a quick lunch.  I like to serve it with Wasa crackers, or corn bread or muffins, and sometimes a salad.

1 pound uncooked white beans

10 cups water, divided

4 celery stalks, sliced

4 carrots, sliced

2 cups chopped onion

1 15.5 ounce can Italian stewed tomatoes, cut up

3-4 bay leaves

2 tablespoons extra virgin olive oil

1/4 teaspoon black pepper

4 large cloves garlic, minced

salt to taste

Bring six cups of the water to a boil.  Add beans and simmer for 2 minutes.  Remove from heat, cover and let sit for one hour.  Add remaining 4 cups of  water, bring to a boil, and simmer 30 minutes.  Add celery, carrots, onion, tomatoes, bay leaves, olive oil, and pepper.  Simmer 30-45 minutes, or until beans and vegetables are tender, but not mushy.  Remove bay leaves.  Add garlic and simmer 3-5 minutes.  Add salt to taste.  Makes 8-10 servings.