Pisto Provencal (Soup)

Ingredients

1 lb dry white beans (soak over night, boil and rinse)

2/3 C olive oil

4 onions thinly sliced

2 kg tomatoes peeled seeded adn chopped or 8 C drained canned tomatoes

1 T salt

5 C fresh basil leaves

12 large garlic cloves mashed

a large bowl of freshly grated Gruyere cheese

Procedure

In 2 soup pots or 1 large pot!, heat oil on medium high heat. Stir in half the onions in each pot. Cover reduce heat and braise for 10 minutes. Add the tomatoes to the pots cover and braise for 10 minutes more. Add the beans to the pots dividing equally. Pour about 5 cups of water over the beans in each pot. Bring to a boil, cover, reduce heat and simmer for 1-1/2 hours. Keep the liquid gently bubbling until beans are completely cooked. After 30 minutes of cook time sprinkle with salt. Mash the garlic in a pestle until liquified. Add the basil and mash into a puree -- or use a microplane and food processor.

Mix the paste into the hot soup at the last minute before serving and serve along side the freshly grated cheese to be added to each serving.