Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Presoaked great northern beans |
| 2 mediums | Onions |
| 2 tablespoons | Canola oil |
| 2 teaspoons | Sugar |
| 1½ cup | Sun-dried tomatoes |
| 2½ teaspoon | Thyme |
| 3 tablespoons | Extra virgin olive oil |
| ¼ cup | Chopped fresh parsley |
| 3 tablespoons | Balsamic vinegar; (to taste) (3 to 4) |
| \N \N | Salt and fresh ground black pepper; (to taste) |
| \N \N | Grated parmesan cheese; (garnish) |
Bring presoaked beans to a boil with 8 cups water. Simmer for 1½ hours (until beans are tender). While beans are cooking, saut‚ onions in canola oil with sugar. Once onions are soft, lower heat and continue cooking 20-25 minutes (until onions are a rich brown color). Cover tomatoes with boiling water, let sit 4-5 minutes. Drain (reserving soaking liquid) and dice. Once beans are tender, add thyme, olive oil, salt and pepper, onion, tomatoes, parsley, vinegar and enough of the tomato soaking liquid to bring soup to desired consistency. Serve topped with parmesan cheese.
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