Tomato Soup

2 TBS olive oil
2 TBS unsalted butter ghee, or vegan butter (or use all oil, but butter really makes the soup)
1 med onion chopped
2 small carrots peeled if desired and diced
2 18- oz jars crushed tomatoes or tomato puree
2 ½ tsp sea salt +more if your stock is unsalted
1 ½ C cooked white beans any kind
4 C chicken or vegetable stock

Heat a medium-size pot over medium heat and add the olive oil and butter.
Add the onion and carrots and sauté until onions are tender and translucent, about 6 minutes.
Add the tomatoes, salt, and pepper, and stir until fragrant, about 5 minutes.
Add the white beans and stock, bring to a boil and simmer partially covered for 20 minutes.
Puree the soup in the pot using an immersion blender or in batches using a regular blender. Taste for seasoning and serve.