White Bean Soup

6 cups water

2 ham hocks

1 lb. great northern beans (pre-soaked)

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 Tablespoon fresh minced garlic

1/2 teaspoon dried thyme or 1/2 Tablespoon fresh

1 teaspoon dried rosemary or 1 Tablespoon fresh

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon olive oil

15 ounce can tomatoes, chopped

1/4 cup fresh parsley, chopped

Place water, ham hocks, and pre-soaked beans in stock pot. Cook for 1 1/2 hours. Add onion, carrot and celery to stock pot. Add spices and garlic. Cook one hour. Drain tomatoes and add juice to stock pot. In a skillet, saute the tomatoes in olive oil for about 5-10 minutes. Stir in the parsley then add to stock pot. Remove ham hocks, cook and trim meat off bones. Add meat to soup. In a blender or food processor, puree 1/3 of the soup and add back to soup. Serve hot.

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