Instructions

1. Bring a large pot of water to boil, and add about a tablespoon of salt. Add bay leaf and half of the onion, in one piece. Add the beans and then bring back to a simmer.
2. Beans will vary in cooking time, so keep checking them. They should take anywhere from 20 minutes to a half hour or so. You want them to be thoroughly cooked.
3. In the meantime add the olive oil to another big pot, and heat gently. Add the garlic and the rest of the onion, that you have chopped. Add 1 tsp of salt and some freshly ground pepper. Cook over medium heat until the onion is softened.
4. When the beans are done, drain, reserving the cooking liquid.
5. Fish out the bay leaf and throw away. Don’t worry about the onion, it’s probably fallen apart.
6. Add the beans to the oil and cook them over medium heat for about 10 minutes, so that they absorb the flavors. Add back the cooking water, so that it comes up about an inch and a half over the top of the beans. If there doesn’t seem to be enough, you can add water.
7. Stir and bring to a simmer. Let cook another ten minutes.
8. Using an immersible blender, puree the soup to the desired consistency. I like mine a little chunky.
9. Serve topped with a swirl of olive oil, and parsley or chives if you have it.