I recently had a delicious soup at a restaurant. It was a not-very-thick, tomato-based white bean soup, quite spicy, seasoned with thyme and pepper. No pasta or veg. I want to replicate it and have looked through a lot of cookbooks and can't find anything quite like this.
It should be easy, I know, but I have not cooked with beans a lot so I am seeking some chowish advice. I'd also welcome any general advice on cooking beans, for soup and otherwise. There's a lot of conflicting information out there.