Mediterranean Bean Soup

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	Preparation	5 minutes
	Cooking	3 hours
	Ready In	3 hours

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Ingredients

1	tablespoon	olive oil, extra-virgin
1	large	onion	coarsely chopped
2	medium	carrots	peeled and chopped
1	large	garlic clove	crushed
2	cups	beans	soaked & drained
8	cups	water	boiling
1	tablespoon	thyme leaves	fresh or 1 teaspoon dried
1	each	bay leaf
1/4	cup	italian parsley	chopped
1	x	salt	to taste
1	x	black pepper	to taste
1	x	croutons	optional for garnish
1	x	olive oil, extra-virgin	optional for garnish, dark green

Directions

In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; sauté onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes.

Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.

Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking time varies with age of beans).

When beans are soft add salt and pepper.

For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.

For thinner soup add hot water (or crushed canned tomatoes with juices).

Correct seasonings. Transfer soup to tureen or individual bowls.

Garnish with chopped parsley or croutons and drizzle with a good green olive oil.

Makes 8 servings.

Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities).