Serves: 6
Total Calories: 408

1 cup olive oil divided
2 large onions halved lengthwise and thinly sliced
2 carrots peeled and thinly sliced
2 stalks celery thinly sliced
2 cloves garlic slivered
8 ounces small white northern beans soaked overnight according to package directions, and drained
8 cups water
6 plum tomatoes peeled, seeded, and chopped
1 fresh hot pepper thinly sliced (optional)
salt and cracked pepper to taste
2-3 tablespoons red wine vinegar

1. Place 1/2 cup of the olive oil in a large pot over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 7 minutes, or until translucent but not brown.

2. Add the carrots, celery, and garlic to the pot, stir to coat with the oil, and cook for about 5 minutes, or until soft, stirring often.

3. Add the beans to the pot, and stir to coat with the oil. Stir in the water, tomatoes, and hot pepper.

4. Increase the heat to bring the mixture to a boil. Reduce the heat, and simmer uncovered for 1 1/2 to 2 hours, or until the beans are very tender.

5. Add salt and pepper to taste. Stir in the vinegar and the remaining 1/2 cup of olive oil.

6. Ladle the soup into large bowls and serve with a basket of hearty bread.

Nutritional Facts:

Serves: 6
Total Calories: 408
Calories from Fat: 320

More Recipes from the The Sophisticated...Olive Cookbook:
Greek Vegetable Soup
Hearty Bean Soup
Fisherman's Soup
Gazpacho