Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil  (1 to 2)
   1      medium        to large onion  coarsely chopped
   2      medium        carrots peeled and coarsely
                        chopped (2 to 3)
   1                    garlic cloves   crushed (1 to 2)
   2      cups          dried beans     soaked according to
   1      package       directions asnd drained
   8      cups          boiling water   (8 to 10)
   1      t             ablespoon fresh or
   1      teaspoon      dried crumbled thyme
     1/4  cup           chopped italian pasely (about)
                        salt and pepper to taste
                        croutons for garnish

Preparation:

In a heavy skillet or soup pot heat extra virgin olive oil saute onion,carrots and garlic until vegetables are soft but not browned,10-15 minutes.Add drained beans and boiling w ater to stockpot.Add thyme,and parsely.Cover and cook over low heat,adding boiling water occasionally if necessasry. 1to 1 1/2 to 3 hours or until beans are soft cooking time varies with age of beans when beans are soft add salt and pepper.For a thicker soup remove about 1 1/2 cups of beans,puree in food processor or blender,and return to pot for thinner soup add hot water or crushed cannedtomatoes with juices correct seasonings.transfer soup to individuasl bowls.Garnish with chopped parsely or croutons