Mediterranean Bean Soup

Directions

1. 1
   In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10 to 15 minutes.
2. 2
   Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.
3. 3
   Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 to 3 hours or until beans are soft (cooking time varies with age of beans).
4. 4
   When beans are soft add salt and pepper.
5. 5
   For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.
6. 6
   For thinner soup add hot water (or crushed canned tomatoes with juices).
7. 7
   Correct seasonings.
8. 8
   Transfer soup to tureen or individual bowls.
9. 9
   Garnish with chopped parsley or croutons and drizzle with a good green olive oil.
10. 10
    Makes 8 servings.
11. 11
    Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, pinto, pinquito, etc.
12. 12
    are all possibilities).