the perfect soup for a cold winter's day...

vegetarian white bean soup

1 pound dried white beans, such as great northern, navy, or cannellini
1/4 cup olive oil
2 large red onions, coarsely chopped
4 ribs celery, coarsely chopped
3-4 carrots, coarsely chopped
6 cups water
salt and pepper, to taste
extra olive oil (for sprinkling)

- in a large bowl, combine the beans with water to cover them by several inches. set aside at room temperature to soak overnight.
- drain the beans and rinse with cold water.
- in soup pot over medium heat, heat the olive oil. add the onions, celery, and carrots. cook, stirring often, for 10 minutes or until vegetables soften.
- add the beans to the pot and stir well. pour in the water, turn up the heat, and bring the mixture to a boil. skim any foam that rises to the surface. lower the heat, cover the pan, and simmer gently, stirring occasionally, for 1 to 2 hours or until the beans are very soft. add plenty of salt and pepper near the end of cooking.
- ladle the soup into bowls and sprinkle with olive oil.