4 oz (1/2 cup) dry canellini beans, soaked and drained
 1/2 pint (1 1/4 cups) water
 1 pound chestnuts
 1 stick celery
 1 onion
 sauteing liquid
 1 1/2 pints (3 3/4 cups) water
 seasoning
 Cook beans in 1/2 pint (1 1/4 cups) water til tender.  Drain and reserve the
 stock.  Meanwhile, slit the chestnuts with a knife and bake in a moderate
 oven til soft.  When cool, remove the shells and skins.  Chop the veggies and
 soften in the sauteing liquid.  Mix in the beans, chestnuts, and 1 1/2 pints
 (3 3/4 cups) water and blend to a puree.  Season well and dilute with a
 little of the reserved bean stock to the desired consistency.  Heat
 thoroughly.  Serve with warm french bread.

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