Egi's Tuscan Bean Soup

• 1 pound small white beans (cannellini or Great Northern beans)
• 8 cups water
• 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form
• 1/4 cup extra virgin olive oil
• 1 large red onion, cut in round slices, then across in half moons
• 6 cloves garlic, slivered
• 1/4 cup tomato paste
• 2 cups water
• Fine sea salt
• Freshly ground black pepper
• Red pepper flakes
• Extra virgin olive oil
• Fresh rosemary, optional

1. Rinse the beans in a colander and transfer to a large, nonreactive bowl.
2. Cover by 2 inches of water and let soak overnight, uncovered, in a cool place.
3. Drain the beans and transfer to a 6 to 8 quart heavy pot.
4. Add the 8 cups of water and the herbs.
5. Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender.
6. Remove from the heat and allow to cool slightly, for about 10 minutes.
7. Remove 1 1/2 cups of beans and reserve.
8. Puree the remaining beans and all liquid in a food processor.
9. In the same pot, heat the olive oil and add the onion and garlic.
10. Saute until soft.
11. Stir in the tomato paste and water, stirring to combine.
12. Add the reserved bean puree.
13. Season with salt and pepper, and cook for about 10 minutes, until heated through.
14. Stir in the reserved whole beans, and heat.
15. Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
16. Serve with croutons and a cruet of olive oil.

white beans, water, fresh sage, extra virgin olive oil, red onion, garlic, tomato paste, water, salt, freshly ground black pepper, red pepper, extra virgin olive oil, fresh rosemary

Taken from cooking.nytimes.com/recipes/5474 (may not work)