1 White Onion, chopped
3 Medium Carrots, peeled and chopped
2 Cloves of Garlic, crushed
2 Tablespoons Extra-Virgin Olive Oil
2 Cups Dried Cannelloni Beans, soaked over night in water
8 to 10 Cups Boiling Water
1 Tablespoons Fresh Thyme, or 1 Teaspoon of Dried, crumbled up
2 Bay Leaves
¼ Cup Flat Leaf Parsley, chopped
Kosher Salt & Fresh Ground Pepper to taste

In a soup kettle over medium heat sauté the onions, carrots and garlic until soft, but not browned. Add the drained beans and the boiling water as well as the herbs.

Cover and cook over low heat for 1 ½ to 3 hours, adding boiling water if needed. You’ll have to be the judge on when the beans are done. Either remove some of the beans, or use an immersion blender, and puree a small amount to thicken the soup a little.

Serve garnished with chopped parsley and a drizzle of extra-virgin olive oil, and a little grated cheese. You can also float a slice of crusty bread, rubbed with garlic and olive oil, in the soup.