Soup Monday: Campanile-style white bean puree

A few months back, my husband and I spent a jam-packed 24 hours in Los Angeles. It was the day after our wedding anniversary so we took advantage of the night out to indulge a meal at Campanile home to the famed Thursday Grilled Cheese Night. It was fantastic. But the highlight was the white bean puree we started our meal with - creamy, herby, with a bit of tang from the balsamic reduction. I'm literally salivating as I write. Highly recommended if you are ever looking for a reason to celebrate in the LA area.

Here's my first attempt at recreating their masterpiece.

Ingredients

2 cups dry white beans (rinse and soak for several hours)
1 yellow onion, diced
1 potato, diced
assorted herbs (rosemary, thyme, sage)
4 cups veggie broth (or chicken if you prefer)
salt and pepper
olive oil
butter

Directions

Saute onion in a couple of tablespoons of olive oil and butter on medium/high heat until brown. Add herbs and beans (after beans have been soaked for at least two hours and rinsed), potato and veggie broth. Salt and pepper a bit. Bring  the ingredients to a boil and then lower heat and cover. Beans will simmer for at least two hours and will continue to soak up liquid. Add water as needed.

Once the beans are soft, transfer the mixture with a slotted spoon to a food mill or processor. Blend until creamy - add broth if needed to achieve desired consistency.

I toasted bread, but crisp veggies would also be delicious. Also, a drizzle of balsamic and olive oil would be a lovely garnish.