Instructions: Soak beans overnight in enough cool water to cover. Drain and place in a soup pot with 4 cups of the broth, bay leaf, thyme and whole garlic. Simmer for 2 to 3 hours, until beans are very tender.

Preheat oven to 400 degrees. Place tomato slices in a single layer on a baking sheet. Roast 12 to 15 minutes, until lightly browned. Set aside.

Remove 3 tablespoons cooking liquid from beans and place in a saucepan with minced garlic and onion. Cover and cook over low heat until onions are soft and translucent. Add bell pepper and roasted tomatoes. Saute over high heat until most of the liquid has evaporated. Add to beans with enough additional broth to barely cover the beans.

Simmer for 15 minutes. Add olives and oregano. Stir in orange rind, black pepper and vinegar. Ladle into soup bowls. Drizzle oil over each portion.

Makes
4 servings.

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