Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           onion -- chopped
     1/2  teaspoon      garlic -- minced
   3      tablespoons   olive oil -- divided
     1/2  pound         dry great northern beans -- washed
   2      quarts        water
   2                    bay leaves -- large
   1      teaspoon      dried basil
     1/2  teaspoon      salt
     1/2  teaspoon      white pepper -- ground
   2      tablespoons   parsley -- fresh chopped
   2                    green onion -- chopped

Preparation:

Sauté onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton