Instructions: In a large saucepan, saute 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.

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