Italian Bean Soup

225 g/8 oz dried white beans (e.g. haricot beans,
butter beans, etc)
600 ml/1 pint water
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
1 celery stalk, sliced
1 large carrot, peeled and sliced
4 tomatoes, skinned and chopped
finely grated rind and juice of 1/2 lemon
1 bay leaf
salt
freshly ground black pepper
2 tablespoons chopped parsley, to garnish

Put the beans in a large bowl, cover with the water, then leave to soak overnight. Alternatively, pour over boiling water and soak for several hours. Drain the beans, reserving the water. Make up to 1.2 litres/2 pints with stock or more water.

Place the beans and liquid in a large pan, then add all the remaining ingredients, except the parsley. Bring to the boil, then lower the heat, cover and simmer for 1 to 11/2 hours until the beans are tender, adding more water if necessary. Discard the bay leaf.

Transfer about half the beans and some of the liquid into an electric blender. Work to a smooth puree.

Return the purée to the soup and bring to the boil, stirring constantly. Taste and adjust the seasoning, and add more liquid if the soup is too thick. Sprinkle with parsley and serve hot.

SERVES 4 to 6