Chilled White Bean Soup with Sun Dried Tomatoes

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

Place the sun dried tomatoes in a small sauce pan with 1 cup water. Place the sauce pan over high heat and when it begins to boil reduce the heat to low and simmer until all the water has evaporated.

When the tomatoes are cooked allow them to cool slightly and then mince.

Toss together with the peppers, shallot and 1 teaspoon of the olive oil. Chill.

While the tomatoes are cooking place the other 1 teaspoon olive oil in a large sauce pan over medium high heat. Add the diced onion and cook for about 4 minutes.

Add the celery and cook, stirring frequently, for about 4 minutes.

Add the beans, salt and pepper with the remaining 4 cups water. Stir, let come to a slow boil and then reduce the heat to low. Cover and simmer for 45 minutes.

Let the soup cool for about 20 minutes, add the oregano and puree with a immersion blender or in a blender.

Chill.

Serve the soup chilled topped with the sun dried tomato compote.