Instructions: For the beans: Soak the beans overnight in water to cover by about 3 inches; they will expand and absorb a lot of water.

Drain the beans, then place them in a large stock pot. Add the bay leaves, whole garlic cloves, celery, carrot and oregano sprigs. Add enough fresh water to cover by 3 inches. Bring to a boil, then reduce heat and simmer until the beans are cooked through but still al dente, 35 to 45 minutes for Great Northerns, 45 minutes to 1 hour for cannellinis. About 10 minutes before the beans finish cooking, add the salt.

While the beans are cooking, make the Stewed Fresh Summer Tomatoes.

To finish the soup: When the beans are done, strain them over a pot, reserving their cooking water. Remove and discard the bay leaves, garlic, celery, carrot and oregano sprigs.

Heat the olive oil in a large, heavy stock pot over medium heat. Add the minced garlic and oregano and cook until the garlic releases its aroma, about 2 minutes. Add the beans and saute for 2 minutes, stirring occasionally.

Place half of the beans in a blender or food processor with enough of the reserved cooking water to allow them to move freely. Puree until smooth.

Return the bean puree to the whole beans, then stir in the remaining bean-cooking water and the parsley. Heat the soup through, adding vegetable or chicken stock to thin it, if desired.

To serve, ladle the soup into bowls. Using a slotted spoon, scoop a few spoonfuls of stewed tomatoes over each serving.

This recipe yields 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.