| 1 | 1 pound great northern white beans 2 carrots 2 branches of celery 1 onion fresh thyme a few bay leaves sea salt place all ingredients in a pot and cover with plenty of water. |
| 2 | Bring to a gentle simmer and cook until beans are done. |
| 3 | Leave beans a bit underdone. |
| 4 | Discard the vegetables and keep beans in cooking broth. |
| 5 | For the soup: 1 to 2 quarts of good chicken or beef broth. |
| 6 | Chicken or beef is a matter of taste and the amount you use will determine how thick the soup will be. |
| 7 | If you serve the soup as one course of a several course dinner you probably want to keep the soup rather thin. |
| 8 | On the other hand, this soup can be served as a main course and then could be served quite thick. |
| 9 | 2 or 3 carrots, chopped 2 or 3 celery stalks, chopped 1 or 2 leeks, chopped 1 red onion, chopped 4 or 5 garlic cloves, chopped a bunch of fresh spinach or red chard. |
| 10 | (this is optional). |
| 11 | Place all the ingredients except spinach or chard in a heavy pan with some good olive oil. |
| 12 | Saut=e9 the vegetables without browning. |
| 13 | Keep them firm. |
| 14 | Strain the beans and add them to the other vegetables. |
| 15 | Add the amount of stock you want and bring to a gentle simmer. |
| 16 | Add salt and black pepper to taste. |
| 17 | If you are using spinach (my preference) or chard, coarsely chop the leaves, discarding the stems and add to the soup. |
| 18 | If you are serving the soup as a main course you may serve it accompanied by a good country bread and grated parmesan or swiss cheese. |
| 19 | For the wine? a marsanne, semillo viognier or even a light red like a beaujolae or a young cotes du rhone. |
