White Bean and Vegetable Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 tablespoons olive oil
 * 2 cups chopped onion
 * 2 cups chopped celery
 * 2 cloves garlic
 * 1 bay leaf
 * 1 teaspoon dried thyme
 * 1 teaspoon dried rosemary crumbled
 * 2 cups sliced carrots
 * 8 small red potatoes chopped
 * 1 pound dried white beans soaked overnight in enough cold water and drained
 * 5 cups vegetable stock
 * 1 cup white wine
 * ½ cup chopped parsley
 * ¼ cup freshly grated Parmesan cheese

Directions

 * 1) In large pot heat olive oil over moderately high heat and cook onion,celery, bay leaf, thyme and rosemary stirring occasionally until onion and celery are translucent.
 * 2) Add minced garlic and cook for 1minute then add carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil then reduce heat and simmer soup covered for 2 hours.
 * 3) Stir in the wine and additional stock or water to achieve desired consistency.
 * 4) Remove bay leaf.
 * 5) In a blender purée 2 cups of the soup until smooth and stir into soup.
 * 6) Adjust seasoning with salt and pepper and stir in parsley.
 * 7) Serve soup with Parmesan sprinkled over top.