'mediterranean' Bean Soup

Ingredients

some black pepper
some croutons
16 ml extra-virgin olive oil
1 onion coarsely
2 carrots
1 garlic clove
525 gr beans soaked
1,900 ml boiling water
6 gr thyme
1 bay leaves
7 gr italian parsley
2,800 ml stockpot
400 gr beans

Instructions

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 0. 400641025641.02 by Lon Hall.