In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes.

Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.

Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking time varies with age of beans).

When beans are soft add salt and pepper.

For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.

For thinner soup add hot water (or crushed canned tomatoes with juices).

Correct seasonings.

Transfer soup to tureen or individual bowls.

Garnish with chopped parsley or croutons and drizzle with a good green olive oil.