Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SOUP***
   2      tablespoons   olive oil
   1                    onion -- , chopped
   2                    carrots -- , chopped
   2                    celery -- , chopped
   6      cups          chicken stock
   2      teaspoons     fresh thyme
   2      teaspoons     fresh rosemary -- , minced
   2      cans          northern white beans
                        - drained and rinsed
                        ***CROUTONS***
   1                    baguette -- cut crosswise
                        - into 1/2-inch slices
   2      centiliters   garlic -- , peeled
     1/4  cup           parsley leaves
                        salt and pepper
     1/4  cup           olive oil

Preparation:

Recipe by: COOK'S CHOICE SEAN and CATHY SHOW #CH1219 In a pot heat oil over medium heat and cook onions for 2 minutes. Add the chopped carrots and celery and cook for 2-3 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer soup until vegetables are tender, about 10-15 minutes. Stir in the fresh herbs and white beans. Return soup to a simmer. Using a handblender puree soup to desired consistency. In a food processor or chopping bowl of Braun MultiPurpose Processor puree the garlic, parsley, salt and pepper and olive oil. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat. Grill bread on both sides until toasted. Serve soup hot with croutons. Yield: serves 4-