Ingredients:

• 2 (15-ounce) cans or 2 cups white beans;
• 5 tbsp olive oil;
• 1 medium onion, finely chopped;
• 1 celery stalk, finely chopped;
• 1 can plum tomatoes or stewed tomatoes;
• 1 (15-ounce) hot chicken or vegetable broth or 2 cups hot water; salt & pepper to season;
• extra-virgin olive oil, to serve.

Method: Puree one can of Northern Bean with an immersion blender. Heat the oil in a large saucepan.  Stir in the onion, and cook until it softens.  Add the celery, tomatoes, and cook for 5 minutes more. Pour in hot broth.  Stir in the beans and the bean puree.  Season with salt and pepper.  Simmer for 10-15 minutes.  Sprinkle with a little extra virgin olive oil in individual soup bowls.