Farmer Style Pureed Bean Soup - {Crema Contadina}

Recipe Instructions Soak the beans overnight covered in cold water. Drain the beans and put them in a soup pot with the carrot, onion, celery, scallions, olive oil, and rosemary. Add the chicken broth. Bring the ingredients to a boil, then lower the heat and cook covered until the beans are tender, when the skin easily slips off the beans. This will take about 50 minutes. Puree the soup in batches in a food processor or in a blender until it is smooth. Transfer the soup to a soup pot; season with salt and pepper to taste. Reheat the mixture until hot, then pour into a soup tureen or ladle from the pot into soup bowls and top each with a few onion slices. Pass extra olive oil to drizzle on top of the soup. This recipe yields 2 quarts.