White Bean Soup with Vegetables

Description
Less pure than White Bean Soup, but more flavorful. Vary the vegetables as you wish.
 * Contributed by Catsrecipes Y-Group
 * Source: How to Cook Everything
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Time: at least 1½ hours
 * Makes 4 servings

Ingredients

 * 1 cup navy, pea, or other dried white beans, washed and picked over
 * 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
 * 2 carrots, peeled and roughly chopped
 * 1 medium turnip or parsnip, peeled and roughly chopped
 * 1 potato, peeled and roughly chopped
 * 1 celery stalk, roughly chopped
 * 3 or 4 sprigs fresh parsley, plus minced fresh parsley leaves for garnish
 * ½ tbsp fresh rosemary or thyme leaves or ½ tsp dried
 * 2 tbsp butter or extra-virgin olive oil (optional)
 * salt and freshly ground black pepper to taste

Directions

 * 1) Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb.
 * 2) When it boils, turn the heat down to medium-low and cover partially.
 * 3) Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
 * 4) Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding)
 * 5) Reheat, adding more stock or water if necessary to achieve the consistency you like.
 * 6) Stir in the butter or oil, season with salt and pepper, garnish, and serve.