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Ingredients
1 Cup celery, chopped
1 Cup onion, chopped
1 Garlic clove, minced
2 Bay leaves
1 Teaspoon ground thyme
1 Teaspoon dried rosemary
1 Cup carrots, coarse chopped
1 1/4 Cup potatoes, cubed
1 Cup canned white beans
14 1/2 Ounces chicken broth
2 1/2 Cups water
1/2 Cup white wine
1/2 Cup dried parsley
2 Teaspoons olive oil
Instructions
In a large pot, heat olive oil over moderately high heat & cook onion, celery, bay leaf, thyme & rosemary, stirring occasionally, until onion is translucent. Add minced garlic & cook for 1 minute.
Add carrots, potatoes, beans, stock & water and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours, until beans are tender. Stir in the wine and additional broth or water to desired consistency. Remove bay leaf. In a blender, puree 2 cups of soup until smooth and stir into soup.
Adjust seasoning with salt and pepper & stir in parsley. Serve soup with optional Parmesan cheese.