Tuscan Bean Soup - cooking recipe

Ingredients

1 lb. navy beans, soaked overnight
5 Tbsp. extra virgin olive oil
1 large or 2 smaller onions, chopped fine
3 carrots, chopped fine
3 ribs celery, chopped fine
2 tomatoes, peeled, seed squeezed out, chopped fine
5 garlic cloves (green sprouts removed), chopped fine
2 Knorr chicken bouillon cubes
1/2 c. chopped parsley
1/2 tsp. dried thyme
9 c. water

Preparation

In a 5-quart heavy pan, saute in oil onions, carrots, celery, garlic and parsley about 10 minutes until lightly brown.
Add beans, turning over to coat well.
Add water and tomatoes, bouillon cubes and thyme.
Cook over low heat about 1 1/2 hours until beans are soft.
At this point add salt if needed.
Take out about 1/3 of the beans and puree in blender.
Return to the soup. Serves 6.