'mediterranean' Bean Soup

Ingredients

some black pepper
some croutons
1 tablespoon extra-virgin olive oil
1 onion coarsely
2 carrots
1 garlic clove
2 cups beans soaked
8 cups boiling water
1 tablespoon thyme
1 bay leaves
1/4 cup italian parsley
3 quart stockpot
1 1/2 cups 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 5/13/96 by Lon Hall.