1 cup dried white kidney beans
3/4 cup olive oil
2 tablespoons minced onion
1 clove garlic
2 tablespoons chopped parsley
2 tablespoons minced celery
2 teaspoons salt
1/4 teaspoon pepper
1 cup canned tomatoes

Soak beans overnight in cold water.

Drain, cover with boiling water.

Cook until tender.

Put olive oil in skillet, add onion, garlic, parsley, celery, salt and pepper.

When vegetables are a delicate brown add two cups of bean liquor and tomatoes.

Let this come to a boil, then add to beans, from which some of the liquor has been drained, if there is an excessive amount.

Serve at once or force through a sieve and then serve.

Croutons or triangles of dry toast make an excellent addition.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Adoilo Tommasi: Spring, 19th century.

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