Yup, I’m wanting some cool weather! Another one pot dish, that will feed a crowd of people.

• 3 cups dried White Beans, (Navy, Northern or cannellini)
• 8 cups Water
• 1 tablespoon Extra Virgin Olive Oil (EVOO)
• 1 large Onion, Chopped
• 2 cloves Garlic, peeled and pressed
• 3 medium Carrots, peeled and sliced in rounds
• 3 ribs Celery, sliced in rounds
• 1 teaspoon dried Thyme
• 1 teaspoon dried Oregano
• 1 teaspoon Soy Sauce
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Brown Sugar
• 1/2 cup Tomato Paste
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Red Cayenne Pepper
• Black Pepper to taste

Put beans in a large pot and add water until beans are covered by 2 inches. Bring to a boil. Cover and take off the heat, Let stand for 2 hours.  Drain and rinse. Put beans back into pot and add 8 cups of water. Cover and simmer until beans are tender. About 1 hour.

Put beans and cooking water into a large bowl. Set aside. In the soup pot, heat the EVOO over medium high heat and saute the onions about 5 minutes. Don’t brown. Add garlic and saute for about 1 minute.  Add the beans and cooking liquid back into the soup pot.  Add the remaining ingredients. Reduce heat, cover and simmer for 30 minutes.  Serve with crusty bread and creamy butter.