Ingredients
1 1/2 cups Carrots
2 ribs Celery
2 cloves Garlic (crushed)
2 teaspoons Salt
4 tablespoons Oil
2 box Chicken Stock
4 cups Water
1 tablespoon Tomato Paste
1/2 bag White Beans
Preparation
Coarsely chop vegetables in Cuisinart
Heat Oil
Saute vegetables in oil until translucent – add salt
Make hot spot in pot and cook tomato past until dark
Add stock and water and heat to boiling
Pour off overnight water from beans, add new water and salt and boil
Add beans to pot
Cook 1+ hours
use stick blender to puree
