Instructions: In large soup pot over medium-high heat, heat oil and saute onions, carrots and garlic. Add dried herbs and bay leaf and saute 1 minute. Add tomatoes, drained white beans and water or chicken stock. Bring to a boil. Lower heat and simmer until beans are tender (make sure liquid doesnt cook away completely), about 1 to 1 1/2 hours.

Before serving, rub each slice of bread with the cut garlic clove. Heat oil in a large saute pan and saute bread on both sides until golden brown.

Place 1 piece of bruschetta in a soup bowl and ladle soup over bread. Drizzle 1 to 2 teaspoons of extra virgin olive oil over each serving and serve immediately.

* Beans can be soaked 6 to 8 hours, or use the quick-soak method: Cover beans with 2 cups cold water. Bring to boil; boil 2 minutes. Cover, remove from heat and let stand 1 hour. Drain and continue with recipe.

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