Title: White bean soup with tomatoes and herbs
 Categories: 
      Yield: 4 Servings
 
      1 bn Fresh thyme or 1 tablespoon
           Dried
        lg Sprig of fresh rosemary or 1
    1/2 ts Dried
      2 bn Fresh oregano or 1
           Tablespoon plus
           1 1/2 teaspoons dried
      3 c  Dried white beans, washed
     12 c  Water
    1/4 c  Olive oil or 4 tablespoons
           Unsalted butter
      1 md Onion, diced
      6    Garlic cloves, minced
      2 c  Canned tomatoes, chopped,
           With their liquid
  2 1/2 ts Salt
      1 ts Freshly ground black pepper
      2 qt Vegetable stock or water
      2    To 2 1/2 limes, quartered
 
  If using fresh herbs, make an herb packet by placing a large square of
  cheesecloth on a counter. Place the thyme, rosemary and half the
  oregano in the center, gather the ends together and tie to enclose.
  Remove the leaves from the remaining bunch of oregano, chop and
  reserve.
  
  Combine the beans, fresh herb packet or the dried herbs and water in a
  large saucepan or stockpot. Bring to a boil, reduce to a simmer and
  cook, covered, until the beans are cooked through but still firm, 1
  hour. Remove from the heat. Lift out and discard the herb bundle.
  
  In a large stockpot, heat the olive oil or butter over medium heat.
  Saute the onions until golden, 15 to 20 minutes.
  
  Stir in the garlic and cook just until the aroma is released, about 5
  minutes. Add the tomatoes and their liquid, salt, pepper and half of
  the reserved chopped oregano (if using fresh). Reduce the heat to
  mediumlow and cook, stirring frequently, until the liquid is
  evaporated. Stir in the beans and their cooking liquid and cook 5
  minutes longer.
  
  Pour in the vegetable stock or water. Bring to a boil, reduce to a
  simmer and cook about 40 minutes, or until the beans are very tender.
  
  Serve hot, garnished with the remaining chopped fresh oregano and lime
  wedges.
  
  Yield: 8-10 servings