Recipe: Creamy White Bean Soup with Tomatoes and Tarragon

CREAMY WHITE BEAN SOUP WITH TOMATOES AND TARRAGON
Source: Soup of the Day: 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal by Lydie Marshall

1/4 cup olive oil
3 cups parboiled navy or cannellini beans
6 garlic cloves, peeled and quartered
3 large sprigs of tarragon or 1 tsp. dried
1 Tbsp salt
1 lb. fresh tomatoes, chopped or one 28 oz. can Italian plum tomatoes, drained and chopped
Freshly ground black pepper

In a 9 quart pot, heat the olive oil then add the parboiled beans, garlic, and tomatoes. Bury the tarragon sprigs in the beans or sprinkle dry tarragon in the beans and stir. Season with freshly ground pepper. Cover and cook over medium heat for 10 minutes, stirring occasionally.

Pour 6 cups of water over the bean mix and bring to a light boil.

Cover and cook at gentle boil for 1 hour or more, until beans are tender. Towards the end, season with salt and freshly ground pepper. Cool soup slightly. Discard tarragon sprigs.

Puree the soup on several batches in a food processor or blender until smooth (beans must be tender and cooked in order for soup to puree smooth).

Return to pot and then reheat gently to hot (do not boil). Ladle into bowls and serve drizzled with olive oil.