1 #10 can of Great Northern beans, canned, rinsed and drained
1 Tbsp of table salt
2 tsp of black pepper, ground
Steps
Trim, peel and chop onions.
Trim and chop celery.
Trim, peel and chop garlic.
Add water and bring to a simmer over high heat. Add tomatoes with their juice and return to a simmer, adjusting heat to maintain a simmer. Stir in beans and cook for 10 minutes. Remove and discard the bay leaves. Purée with an immersion blender. Stir in salt and pepper and return to a simmer before serving.
Heat butter and oil in a large stockpot over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the celery and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes more. Stir in thyme and bay leaves.
