Beans must be soaked in water overnight. Then boil until tender. Do not add salt! Drain the water in which cooked beans, drain it in a colander.

Until cooked beans, I put in parallel to preparing the broth. I have vegetable. For the broth, I took the onion, garlic, Bay leaf, black pepper peas, carrots, half the celery (the other half goes to the soup). After boiling, boiled the broth for 20 minutes. You can cook either chicken or vegetable broth, your favorite.

Now let us proceed directly to the soup. Onion peeled, cut into cubes, garlic peel, chop.

Carrots to RUB on a large grater, half of the celery to grate on a coarse grater.

In a pan warm up olive oil, add the onions and garlic. Fry, add the carrots and celery. Simmer 10 minutes until vegetables are tender. Put 2/3 of the beans into the pan, put to it the cooked vegetables, a little broth.

Porirua everything in a blender to a smooth, homogeneous consistency.

Added to cream of the bean puree, remaining beans, salt, pepper, savory, the remaining broth (look for consistency, you may need less). Put a pot of soup on the gas, bring the soup to a boil and immediately turn off. Add the finely chopped parsley. Left to cook just toast. You can make them from ciabatta or baguette, like I did. Croutons can be cooked in a frying pan, fry in olive oil. I made them in the toaster. Optional croutons are ready, you can grate the garlic. Pour soup tarelochku, to give it the finished toast, decorate with parsley sprigs and bring to the table!