Hearty Vegetable And Bean Soup - cooking recipe

Ingredients

3/4 c. dried Great Northern beans
1 1/2 qt. water
1 tsp. salt
1/2 c. chopped onion
1/4 c. chopped fresh parsley
2 Tbsp. chopped fresh celery leaves
1 Tbsp. olive oil
1 (14 1/2 oz.) can ready to serve beef broth
1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
1 c. water
1 c. peeled, diced potato
1 c. diced celery
3/4 c. diced carrot
1/2 tsp. dried whole thyme
2 c. shredded cabbage
1 tsp. dried whole basil
2 c. chopped zucchini

Preparation

Sort and rinse beans; place in a large Dutch oven.
Cover with water, 2-inches above beans; bring to a boil.
Remove from heat and let stand 1 hour.
Drain off water, reserving beans in Dutch oven. Add 1 1/2-quarts water and salt to beans.
Cover and simmer 3 1/2 hours or until beans are tender.
Transfer beans and liquid to container of an electric blender.
Cover and process until smooth. Set aside.