1 lb. great northern beans
2 qts. cold water
3 tbsp. olive oil
1 lg. onion, diced
2 cloves minced garlic
3 carrots, sliced
2 tsp. salt
1 bay leaf
1 (16 oz.) can tomatoes
1/4 c. chopped parsley

Soak beans overnight in cold water. In large kettle, heat oil. Saute onion and garlic until tender. Add beans and soaking water, carrots, salt and bay leaf. Bring to boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Remove bay leaf. Remove 2 cups of beans to electric blender. Drain tomato liquid into blender and puree with beans until smooth. Coarsely chop tomatoes. Return pureed beans to soup with tomatoes and parsley. Season to taste with additional salt and pepper. Yield: 2 quarts. Good, thick soup. Different.