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.