Serves 4-6

• 2 tbsp vegetable oil
• 2 tbsp clarified butter
• 1 small onion, finely diced(1/2 cup)
• 2 cloves garlic, minced
• 2 large tomatoes, peeled and finely chopped
• 2 tbsp tomato paste
• 1-1/2 cups White beans or small lima beans, soaked and drained
• 1-1/2 quarts chicken stock or water
• 1 carrot diced(1/2 cup)
• 1 celery rib, diced(1/2 cup)
• 1/2 tsp red pepper or ground red pepper
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh Italian parsley

Instructions

1. In a heavy medium saucepan, heat the oil and butter togetherover medium heat.  Add the onion and garlic and cook gently for about 2 minutes, stirring until they’re softened but not brown.
2. Add the chopped tomatoes, tomato paste, beans and stock.  Bring the soup to a boil,  then lower the heat and simmer for about 30 minutes.
3. Add the carrots, celery, and Turkish red pepper and cook for another 30 minutes, stirring frequently, until the beans are cooked.
4. Season with salt and pepper.  Bring the soup to a boil, then lower the heat, cover the saucepan, and simmer for another 10 minutes.
5. Ladle the soup into individual bowls, sprinkle with chopped parsley, and serve.