Nourishing Bean Soup for Chilly Days

Ingredients 0/11

Step 1

Cover the navy beans with plenty of water in a large bowl or pot, and let them soak for at least 8 hours or overnight. Once they’re nicely soaked, drain them and add the beans to a big pot along with the chicken broth, some extra water, chopped onion, celery, garlic, and a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently, partially covered, until the beans are just about tender—this usually takes around an hour.

Step 2

Stir in the tomato paste and a pinch of sea salt, then let the soup simmer for another 45 minutes to let the flavors meld. Take out the bay leaf and set it aside.

Step 3

To get that creamy texture, ladle about half of the soup into a blender (don’t fill it more than halfway), hold the lid on tight, and pulse a few times before blending until smooth. Pour the pureed soup back into the pot with the rest of the soup, give it a good stir, and finish by mixing in some fresh parsley. Taste and add salt and pepper as needed before serving.