Mediterranean Bean Soup

• 1 tablespoon olive oil, extra-virgin
• 1 large onions coarsely chopped
• 2 medium carrots peeled and chopped
• 1 large garlic cloves crushed
• 2 cups beans soaked & drained
• 8 cups water boiling
• 1 tablespoon thyme fresh or 1 teaspoon dried
• 1 each bay leaves
• 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

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. Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.
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. When beans are soft add salt and pepper.
5. For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.
6. For thinner soup add hot water (or crushed canned tomatoes with juices).
7. Correct seasonings.
8. Transfer soup to tureen or individual bowls.
9. Garnish with chopped parsley or croutons and drizzle with a good green olive oil.
10. Makes 8 servings.
11. Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, pinto, pinquito, etc.
12. are all possibilities).

olive oil, onions, carrots, garlic, beans, water boiling, thyme, bay leaves, italian parsley, salt, black pepper, croutons, olive oil

Taken from recipeland.com/recipe/v/mediterranean-bean-soup-4308 (may not work)