Puree of White Bean Soup

Makes 6 Servings

4 cans of white beans (great northern, navy, or small white)
1 tablespoon olive oil
1 onions, chopped
1 leeks, white part only, washed and sliced
3 garlic cloves, minced
1 small potatoes, peeled and sliced
1/4 teaspoon dried thyme
1 bay leaf
salt
1/2 - 1 cup milk
freshly ground pepper
juice of 2 large lemons
1/2 cup chopped fresh parsley for garnish

1. Heat oil in a large heavy-bottomed soup pot or casserole and add the onion, leek, and 1 clove of the garlic. Saute until the onion is tender.
2. Add beans, remaining garlic, the potatoes, thyme, and bay leaves. Bring to a boil, reduce heat, cover, and simmer 30 minutes. Add salt to taste and remove the bay leaf.

3. Puree the soup with hand blender until smooth. Stir in the milk. Thin out with more milk if desired. Heat through and add pepper to taste. Stir in the lemon juice, taste and adjust seasonings, and serve, topping each bowl with a generious sprinkling of parsley and a whole-wheat crouton. The soup will keep 4-5 days in refrigerator, before adding the lemon juice and parsley. It freezes well.

From Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine by Martha Rose Shulman