1 1/2 cups dried white beans, soaked overnight 1/2 large onion 1 small carrot, trimmed 5 cloves garlic, unpeeled Bouquet garni of 2 sprigs parsley, 1 sprig thyme and 1 bay leaf Water or chicken stock 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 1/2 tablespoon roasted garlic puree (about 3 cloves roasted) Salt, pepper to taste

Step 1 In a large saucepan, combine the beans, onion, carrot, garlic and bouquet garni. Cover with water or stock, bring to a boil and simmer until very tender, about 30 minutes. When the beans are tender, remove the vegetables and bouquet garni and drain the cooking liquid, reserving about one-third cup for pureeing.

Step 2 While the beans are still hot, puree them in a food processor, adding cooking liquid as needed, the lemon juice and olive oil. Puree until smooth. Season with the roasted garlic puree and salt and pepper to taste.

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