Hearty Vegetable And Bean Soup

• 3/4 c. dried Great Northern beans
• 1 1/2 qt. water
• 1 tsp. salt
• 1/2 c. chopped onion
• 1/4 c. chopped fresh parsley
• 2 Tbsp. chopped fresh celery leaves
• 1 Tbsp. olive oil
• 1 (14 1/2 oz.) can ready to serve beef broth
• 1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
• 1 c. water
• 1 c. peeled, diced potato
• 1 c. diced celery
• 3/4 c. diced carrot
• 1/2 tsp. dried whole thyme
• 2 c. shredded cabbage
• 1 tsp. dried whole basil
• 2 c. chopped zucchini

1. Sort and rinse beans; place in a large Dutch oven.
2. Cover with water, 2-inches above beans; bring to a boil.
3. Remove from heat and let stand 1 hour.
4. Drain off water, reserving beans in Dutch oven. Add 1 1/2-quarts water and salt to beans.
5. Cover and simmer 3 1/2 hours or until beans are tender.
6. Transfer beans and liquid to container of an electric blender.
7. Cover and process until smooth. Set aside.

dried great northern beans, water, salt, onion, fresh parsley, celery, olive oil, ready, tomatoes, water, potato, celery, carrot, thyme, cabbage, basil, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222500 (may not work)