Easy White Bean Soup

Ingredients

• 1 lb Cannellini Beans
• 2 medium Onions
• 2 tablespoons Vegetable Oil
• 2 medium Red Pepper
• 1/3 cup Tomato Puree
• 2 medium Carrots
• 6 cups Water
• 1 tsp Dried Mint
• 1/2 tsp Thyme
• 1 tsp Summer Savoury
• 1 tsp Black Pepper
• 1 tsp Salt
• Garnish Parsley

Directions

1. Step 1: Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
2. Step 2: Chop one of the onions and leave the other one whole. Chop carrots.
3. Step 3: Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.
4. Step 4: Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
5. Step 5: Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.