The magic in the mundane— a deep pot of daylong slow simmer soup filled with fiber rich beans and vegetables finally pureed to a savory thick creamy broth that retains all the depth of flavor of its ingredients.
32 varieties packaged dry beans, softened overnight in water bath
32 oz. crushed tomato can
32 fl.oz low salt chicken broth
4 cups water
3 carrots, sliced
3 stalks of chopped celery
2 stalks of chopped leeks
Separately saute: 1 chopped onion, 3 cloves of smashed garlic, 1 tsp. pepper flakes, 1 tsp basil, 1 tsp coriander, 1 red pepper chopped in batches on medium for about 6-7 minutes. Add to pot of beans. Stir, and bring to boil, lower to low simmer and leave on for 7-9 hours until beans are mushy. Take off stove and cool and use whatever tools you have, I used my small food processor to puree the soup to a creamy texture.
When all pureed reheat and spice to your taste, with salt and pepper. I added a half lemon juice and sprinkled my bowl with some sliced grape tomatoes and white sesame seeds. Indulge.