Tomato Basil White Bean Soup

1. 1
   prep

   Soak the beans overnight.

   Place dried cannellini beans in a large bowl and cover with plenty of water. Let soak at room temperature for at least 8 hours or overnight. Drain and rinse before cooking.

   TIPIf short on time, use the quick-soak method: boil beans for 2 minutes, then cover and let sit 1 hour.
2. 2
   boil · ~50 min

   Cook the soaked beans.

   Add drained beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 40 to 50 minutes. Drain and set aside.

   TIPBeans are done when they can be easily mashed between your thumb and finger.
3. 3
   saute · ~7 min

   Sauté the aromatics.

   In the same large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 to 7 minutes.

4. 4
   saute · ~1 min

   Add garlic and oregano.

   Stir in minced garlic and dried oregano. Cook for another minute until fragrant, being careful not to burn the garlic.

   TIPBurnt garlic turns bitter and will ruin the soup's flavor. Keep the heat medium.
5. 5
   boil · ~15 min

   Add tomatoes and simmer.

   Add chopped tomatoes with their juices and the cooked beans to the pot. Pour in the water, add a pinch of salt, and stir well. Bring to a boil, then reduce heat and let the soup simmer gently for 15 minutes, allowing the flavors to meld.

6. 6
   mix · ~1 min

   Blend part of the soup for creaminess.

   Using an immersion blender, pulse a few times directly in the pot to partially blend the soup, leaving plenty of whole beans and vegetable pieces for texture. Alternatively, transfer about 1 cup of soup to a blender, puree until smooth, and stir it back into the pot.

   TIPFor a rustic texture, blend less. For a creamier soup, blend more.
7. 7
   mix

   Finish with fresh basil and lemon.

   Remove the pot from heat. Stir in the chopped fresh basil, lemon juice, and a pinch of black pepper. Taste and adjust salt if needed.

   TIPAdding basil off the heat preserves its bright, fresh flavor.
8. 8
   serve

   Ladle into bowls and serve warm.

   Divide soup among serving bowls. Finish with a drizzle of olive oil and a few extra basil leaves if desired.

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