2 cups chopped onion
1 cup carrots, sliced
1/2 cup celery, sliced
12-14 garlic cloves, peeled, crushed
2 tablespoons olive oil
2 14 oz cans chicken or vegetable broth
2 15 oz cans Great Northern or Garbanzo beans, rinsed, drained
salt and pepper, to taste
2 tablespoons fresh parsley, chopped

Sauté onions, carrots, celery and garlic in olive oil in a large saucepan for 3-4 minutes. Add broth and beans. Bring to a boil; reduce heat and simmer until vegetables are tender, for about 5-10 minutes.

Allow to cool for 5 minutes, then puree in a food processor or blender until smooth.

Sprinkle with parsley before serving.