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
- 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.
- 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.
- 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.
- 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.
