This simple white bean soup is a nice lunch option, and very low fuss, even if it takes awhile to cook. From Bittman’s “How To Cook Everything Vegetarian”.
1.5 cups dried white beans
6 cups veggie broth
1 stalk celery, chopped
1 carrot, chopped
1/2 large onion, chopped
2 bay leaves
several sprigs fresh thyme
salt and white pepper, to taste
2 cloves garlic, minced
Combine all ingredients in pot. Bring to a boil and reduce to simmer. Cook at least one hour or until beans are tender (I cooked more like 90 minutes).
Remove thyme sprigs and bay leaves.
Puree soup with stick blender (I left some chunks of bean), check for seasoning and serve. Makes about 6-7 1 cup servings.