In a large saucepan, saut. the onion, carrot, celery and garlic in olive
oil until the onion is soft. Add the beans, bouillon, rosemary and water.
Simmer until heated thoroughly. For a thicker soup, remove 1/2 of the
mixture and process in a blender, then return to the soup. Serve topped
with grated parmesan cheese and parsley, if desired. Serves four.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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