TOMATO AND WHITE BEAN SOUP
Source: Chef Marjorie Druker, New England Soup Factory, Brookline, MA

1/2 cup olive oil
1 tablespoon garlic, minced
2 cups Spanish onion, diced
1 cup anise, diced
1 cup celery, diced
2 cups carrots, sliced
3 cups stewed tomatoes
2 cups tomato puree or ground tomatoes
3 quarts chicken or vegetable stock
2 cups white wine
2 to 3 bay leaves
1 tablespoon dried greek oregano
1 pound navy beans, soaked, rinsed, drained
2 tablespoons fresh basil
1 tablespoon extra virgin olive oil
kosher salt and black pepper

Heat olive oil in a large heavy-lined stockpot. Add garlic, onion, anise, celery and carrots, and sweat for fifteen minutes.

Add stewed tomatoes, tomato puree, stock, salt, wine, bay leaves, Greek oregano and beans. Stir well and bring to a boil. Lower heat a little and cook at a high simmer until the beans are tender, about 1 1/2 hours. Remove from heat.

Stir in fresh basil, extra virgin olive oil, salt and black pepper.

Take 2 cups of the soup and blend in a blender until smooth. Add back to soup pot.