Serves 8
"IN THE KITCHEN~WITH MOM" p. 53
1 lb. navy beans
1/2 of an 8 oz. can tomato sauce
1 large onion, chopped
2 stalks celery, chopped (leaves included)
2 carrots, thinly sliced
1/2 cup olive oil
salt & pepper to taste
water to cover beans
Wash and drain the beans. Add them with enough water to cover them to a large stock pot and bring them to a boil. Drain the beans and repeat 2 more times. Return the beans to the stock pot and add enough water to cover them (about 5 cups). Bring to a boil, reduce heat and simmer for an hour. Add the onion, celery, carrots and olive oil. Cook until the vegetables are tender, about 15 minutes. Add the tomato sauce, salt and pepper. If the soup is too thick, add more water until it is of the desired consistency. Simmer another 1/2 hour or until the beans are tender.