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.
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.