This soup is light, full of nutrients, and hearty enough to fill your tummy. Anytime you start off by dicing up celery, onions, and carrots you know you’re starting something good. I call this a “village” soup because it reminds me of the simple, fresh cooking of the Italian countryside. The last time I visited Italy, I was struck by the beautiful simplicity of ingredients somehow balanced with distinct, robust flavors. This soup will not disappoint!!
My son loves the soup, as is, but I puree some of it for my twins. I give the babies some of the beans, cut in half, because they like to feed themselves.
If you're using dried beans, which I try to use to avoid excess salt, remember to cover them with water and soak them overnight. If you forget to soak them, simply cover them with water in a large pot and bring to a boil. As soon as the water boils, cover and turn the heat off. Let the beans steep for about 30 minutes to an hour and voila! Either way, drain and rinse, check for any small stones, and you're ready to go. By the way, you can always use canned beans in a pinch :) Just remember, always drain and rinse the beans before you use them.
Chop celery, carrots, and onion. Mince the garlic. Add the olive oil and veggies to a large pot and sauté until tender. Make sure the garlic does not burn.
Add sea salt and pepper.
Add the beans and continue to sauté.
Add chicken broth and tomato sauce. Bring to a boil.
Ladle into a bowl, drizzle with olive oil and serve.