Title: "mediterranean" bean soup
 Categories: 
      Yield: 8 Servings
 
      1 tb Extra-virgin olive oil; (1
           -to 2)
      1 lg Onion; coarsely chopped
      2 md Carrots; peeled and chopped
      1 lg Garlic clove; crushed
      2 c  Dried beans; soaked &
           -drained
      8 c  Boiling water; (8 to 10)
      1 tb Fresh thyme (or 1 teaspoon
           -dried)
      1    Bay leaves
    1/4 c  Italian parsley (plus more
           -for garnish); chopped
           Salt; to taste
           Freshly ground black
           -pepper; to taste
           Croutons for (optional);
           -for garnish
           Green olive oil (optional);
           -for garnish
 
  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, 10-15 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). From an article on the Mediterranean diet in the
  March-April 1995 issue of Modern Maturity magazine. Uploaded to the
  CompuServe Cooks Library on 5/13/96 by Lon Hall.