White Bean Soup with Roast Tomatoes & Basil Pistou

This simple bean soup starts with dried beans, so it takes a while to make, but it's mostly hands off.  It features delicious summer produce over a warming and comforting bowl of soup - great for a rainy day in the late summer or early fall.

White Bean Soup with Roast Tomatoes & Basil Pistou

Ingredients

• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, grated
• 3 cloves garlic, chopped
• 2 cup dried white beans (or beans of your choice)
• 6 cups water
• salt and pepper, to taste
• 1 quart cherry tomatoes
• 1/2+ cup olive oil, divided
• 3 cups loose basil

Serves 4-6
Cook Time: 2+  hours

In a medium Dutch oven, heat olive oil until it shimmers.  Add onion and celery - allow to caramelize until golden brown - 15 minutes or so; then add carrot and garlic; allow to cook for another 10 minutes to develop deep, rich color and flavor.  Add beans and water and simmer until done; depending on the age of the bean, this will generally take 2-3 hours.   Check your beans periodically, as they will often need more water.
Towards the end of cooking roast your tomatoes and make your pistou.  Toss tomatoes in 1/4 cup olive oil, salt, and pepper and roast at 400 until they begin to pop.  
Chop basil and add to chopper or small food processor with olive oil and salt.  Blend until cohesive.
If you would like you can use and immersion blender to puree your beans completely or just a little.  Ladle soup into bowls and top with roast tomatoes and basil pistou.