Monticello White Bean Soup

President Thomas Jefferson’s palate was partially shaped by his time as a diplomat in France, but he enjoyed simple meals such as this bean soup as well.

1 1⁄2 pounds dried navy, great Northern, or cannellini beans (4 cups)

16 cups water (4 quarts)

Salt and pepper

2 large carrots, trimmed,

peeled and diced

2 small turnips, trimmed, peeled and diced 1 medium parsnip, trimmed,

peeled and diced

3 large ribs of celery with leafy green tops, chopped 2-3 tablespoons unsalted butter

4 slices rustic artisan bread, sliced 1⁄2-inch thick

Instructions: Rinse and sort the beans, removing any stones or impurities. Drain the beans and put them in a large bowl, then cover by a few inches of cold water. Soak the beans overnight.

Drain the beans.

Put the beans in a large pot or 6-quart Dutch oven. Cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface. Simmer gently until the beans are tender, about 1 hour. Replenish the liquid with additional water as needed.

Season the mixture with salt and pepper. Add the diced carrots and turnips and simmer until tender, about 15 minutes. Add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15-30 minutes longer. Taste the soup, adjust seasoning, adding more salt or pepper to taste, if desired.

Pass the soup through a food mill to puree, or use an immersion blender to blend the soup until it reaches the desired texture.

Pour the puree back into the pot and add the chopped celery ribs. Simmer gently for 15 minutes more. If the soup is too thick, thin it with more simmering water.

Butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden.

Cut the toasted slices into bite-size pieces and divide them among 8 warm bowls, reserving a few cubes for garnish.

Ladle the soup over the toasted bread cubes. Garnish each serving with a few small bread cubes on top.

Makes 8 servings