Instructions: In large saucepan or Dutch oven, sauti onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes.

Purie in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.

Serves 4, with 265 calories and 4 grams fat per serving.

Preparation Time: 10 minutes.

Cooking Time: 35 minutes

NOTES : Serve this satisfying soup with some crusty rolls or breadsticks.

If desired, round out the meal by slicing some tomatoes or carrot sticks while the soup simmers, or simply add some fruit salad for dessert.

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