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1/2 - 1 tbsp olive oil 1 cup onions, diced 1 1/2 cups celery, diced 4 large cloves garlic, minced 2 tsp dry mustard 3/4 - 1 tsp salt Freshly ground black pepper to taste 6 cups cooked white kidney (cannellini) beans (see note) 3 cups vegetable stock (I use Harvest Sun brand) 1 1/2 cups water 2 tsp fresh rosemary, Chopped 2 - 2 1/2 tbsp lemon Juice 1 batch "Jumbo Croutons" (p.82, or below) 1/4 cup fresh basil, sliced in thin strips or chopped 1-2 tbsp olive oil (for finishing, optional) In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1 1/2 tsp rosemary, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, puree soup until smooth. Stir in remaining 2 cups beans, remaining 1/2 tsp rosemary, and lemon juice. Season with additional salt and pepper if desire - moneysavermagazine

The "hub" of Madrid. - moneysavermagazine

Best Marriott location at a decent level. - moneysavermagazine

Free, well rated walking tour of Madrid. - moneysavermagazine

It's about $84 per person. - moneysavermagazine