White Bean Soup

White Bean Soup
from Jen McMullin

2 (15 oz) cans small white beans
1/4 c butter or vegetable oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, finely chopped
3 celery stalks, finely chopped
5 c vegetable stock (or chicken stock)
1 (15 oz) can plum (Roma) tomatoes with their juice (can use crushed or diced tomatoes)
1 t dried summer savory
1 t dried thyme
1 t sugar
1 bay leaf
salt and pepper
2 T finely chopped fresh parley, optional for garnish

In a large sauce pan, heat butter/oil over medium heat.  Add onion, garlic, carrot and celery.  Saute 3-5 minutes.  Drain beans, add them along with stock, tomatoes, savory, thyme, sugar and bay leaf.  Bring to a boil, reduce heat, then cover and simmer until beans are very tender, about 45 minutes to an hour.  Discard bay leaf.  Puree about half of the soup, then return it to the pan with the rest.  Season with salt and pepper.  Garnish each bowl with parsley.