Recipe Source: drgourmet.com
Prep/Cooking Time: 30 minutes with canned beans / 90 minutes dried beans
2 1/3 cups cannellini beans (or 2 – 15 ounce cans no salt added cannellini beans)
3 quarts water
1 tsp. olive oil
2 cloves garlic (minced)
1 large white onion (diced)
2 cups low-sodium chicken stock
1/4 tsp. salt
2 ribs (with leaves) celery (minced)
2 Tbsp. fresh oregano
to taste fresh ground black pepper
Dried Beans: Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft. Drain the beans and set aside. Rinse the pot well.
(Alternatively use 2 – 15 ounce cans no salt added cannellini beans.)
Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.
Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.
Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.