White Bean Soup

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 garlic clove, minced
1 large red bell pepper, diced
1 large carrot, peeled and diced
1 medium parsnip, peeled and diced (or use an extra carrot)
1 teaspoon paprika
1/2 teaspoon hot red pepper flakes
1 can white kidney beans (cannellini)
5 cups chicken or vegetable stock
A bouquet garni made with 5 fresh parsley sprigs and 3 fresh mint sprigs, tied together with string
Salt to taste
2 tablespoons chopped fresh flat-leaf parsley

Heat the olive oil in a heavy soup pot over medium heat and add the onion.  Cook, stirring, until tender, and then add the garlic, bell pepper, carrot, and parsnip.  Cook, stirring, until the garlic is fragrant, about 1 minute.  Add the beans with their liquid, and the paprika, red pepper flakes and bouquet garni, and bring to a boil.  Reduce the heat, cover, and simmer for about 30 minutes, until the beans and vegetables are tender.  Taste and adjust salt.  Remove the bouquet garni and stir in the chopped parsley.

Serves 2.

From Mediterranean Harvest by Martha Rose Shulman, with many changes