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White Bean and Vegetable Soup
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3 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
2 cloves garlic
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
2 cups sliced carrots
8 small red potatoes, chopped
1 pound dried white beans, i.e. Great Northern, soaked in enough cold water to cover them by 2 inches overnight and drained
5 cups vegetable or chicken stock
1 cup white wine
1/2 cup chopped parsley
Parmesan, freshly grated
In a large pot heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme, and rosemary, stirring occasionally, until onion and celery are translucent. Add minced garlic and cook for 1 minute. Add the carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil. Reduce heat and simmer soup, covered, for 1 1/2 to 2 hours, or until beans are tender. Stir in the wine and additional stock or water to achieve desired consistency. Remove bay leaf. In a blender puree 2 cups of the soup until smooth and stir into soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup with Parmesan.
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