Ingredients and Preparation
- Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add garlic, leek, and carrots, and sauté for 4-5 minutes.
- Stir in the diced tomatoes, vegetable stock, mashed and unmashed beans, and thyme. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes.
- Season with salt and freshly ground pepper. Sprinkle with parsley and serve.