2 cups chopped onion
2 cups chopped celery
4 cloves garlic
1 bay leaf
1 teaspoon dried thyme
1 pound sliced carrots
4 potatoes, chopped
1 pound dried white beans, soaked overnight
2 quarts chicken broth
1/2 cup chopped parsley

Place all ingredients in a large pot and bring soup to a boil. Reduce heat and simmer soup, covered, for 1 1/2 to 2 hours, or until beans are tender. Remove bay leaf. Add salt and pepper to taste and stir in parsley.

Note: Serve hot with warm bread.