1 cup thinly sliced carrots
¼ cup each sliced celery and chopped onion
1 cup dry white wine
½ teaspoon each salt and crushed basil
1 clove garlic, minced
1 bay leaf
3 cups cooked*, drained small white beans or two 16-oz. Cans, drained
Chopped parsley

Combine all ingredients except beans and parsley; simmer 30 minutes or until vegetables are tender.  Drain; reserve 1/4 cup liquid.  Puree vegetables in food processor or food mill until smooth.  Puree beans and combine with vegetables; blend in reserved liquid.  Garnish with parsley.

*For best results, soak and cook beans according to preferred methods found on this site.