Once beans are cooked through and tender, remove bay leaf from soup; season with salt to taste. If desired, adjust other seasonings to taste at this point. Serve hot, garnished with fresh parsley or a ...
Drummond's recipe calls for a 14.5-ounce can, but I could only find 28-ounce cans at the store. I decided to use the entire can so my soup would have even more broth. I crushed the whole tomatoes ...