Pumpkin and White Bean Soup

Ingredients

• 1 1/3 cups dried white beans
• 2 tbsp. olive oil
• 1 very large onion, chopped
• 3 ribs celery, sliced
• 2 (15-oz.) cans Raley’s Pumpkin
• 4 to 5 cups Raley’s Chicken Broth
• 2 tsp. dried thyme
• 1 tsp. dried rosemary
• Salt and pepper to taste

Instructions

1. Place beans in a large pot and cover with water several inches above the bean level; let stand overnight. Or to quick soak, bring to a boil and cook for 5 minutes; remove from heat and let stand for 1 hour.
2. Drain soaking liquid and add fresh water to pot; bring to a boil. Cover and simmer for 1 to 1½ hours or until beans are very tender; drain well.
3. While beans are cooking, heat olive oil in a very large skillet over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Add celery; cook and stir for 5 minutes more or until vegetables are nicely browned.
4. Puree vegetables, pumpkin, 4 cups broth and drained beans in a blender* or with a stick blender until very smooth and transfer back to pot. Add herbs and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Add additional broth as needed.