Best of the Best Chunky Summer Tomato Soup

• 14 lb dried great northern beans, soaked overnight in 6-8 cups water
• 6 cups cold water
• 1 small bouquet garni of 1 bay leaf, 1 sprig fresh thyme, and 10 parsley stems
• salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 3 large garlic cloves, finely chopped
• 2 large leeks, white part only, well-washed and finely chopped
• 12 large sun-ripened tomatoes, peeled, seeded, and cut into chunks
• 2 tablespoons chopped fresh parsley leaves
• 14 lb cheese, of your choice grated

1. Drain and sort the soaked beans, then cover them with 4 cups of the water, bring slowly to a boil with the bouquet garni, then add salt & pepper to your taste, and cook until the beans are 3/4 done, 35-40 minutes.
2. Heat the olive oil in a large saucepan, then add two of the garlic cloves and saute over medium-high heat until beige.
3. Add the leeks and saute them until wilted.
4. Add the chunky tomatoes and saute until their juices start running into the pan.
5. Finally add the cooked beans, their broth, and the remaining water and simmer uncovered, until the mixture tastes good, about another 40 minutes.
6. Correct the final seasoning.
7. If the soup turns too thick, lighten with boiling salted water or hot broth of your choice.
8. Just before serving, chop the remaining garlic and parsley together and add to the soup.
9. Serve with a loaf of crusty bread and pass the grated cheese in a bowl for family and friends to help themselves.

beans, cold water, bouquet garni, salt, fresh ground black pepper, olive oil, garlic, leeks, tomatoes, parsley, cheese

Taken from www.food.com/recipe/best-of-the-best-chunky-summer-tomato-soup-363233 (may not work)