Three-Bean Vegetable Soup - cooking recipe

Ingredients

1 cup dried pinto bean, rinsed
1 cup dried red kidney beans, rinsed
1 cup dried small white beans, rinsed
3 teaspoons olive oil
2 medium onions, finely chopped
2 celery ribs, finely chopped
2 medium carrots, pared, finely chopped
1 (46 ounce) can chicken broth
4 cups water
1 (16 ounce) can plum tomatoes, drained, seeded, coarsely chopped
3 garlic cloves, minced
1/2 cup fresh parsley, finely chopped
1 bay leaf
salt & freshly ground black pepper
freshly grated parmesan cheese (to garnish)
sour cream (to garnish)
1 medium tomatoes, diced, for garnish

Preparation

Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
Serve soup hot with Parmesan cheese, sour cream, and tomato.