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1
In a medium bowl, soak the beans overnight in cold water to cover.
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2
Drain the beans and transfer them to a large saucepan.
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3
Add the onion, garlic, thyme and 6 cups of water and bring to a boil over high heat.
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4
Reduce the heat to low, cover tightly and simmer for 1 hour.
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5
Add 2 teaspoons of the salt and continue simmering, covered, until the beans are tender, about 20 minutes longer.
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6
Drain.
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7
Transfer the beans, onion and garlic to the food processor and puree.
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8
Strain the puree into a saucepan, leaving the bean skins behind.
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9
Whisk 3 cups of the chicken stock into the puree.
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10
Place the tomato cubes in a colander and sprinkle with the remaining 1 teaspoon salt.
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11
Let drain for 1 hour.
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12
Preheat the oven to 300.
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13
Put the bread cubes on a baking sheet and bake until dry and crisp, about 10 minutes.
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14
In a large skillet, heat the olive oil.
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15
Add the bread cubes and cook over moderately high heat, tossing frequently, until browned, about 4 minutes.
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16
Transfer to paper towels to drain.
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17
Shortly before serving, whisk the heavy cream into the soup and rewarm over moderate heat.
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18
If the soup is very thick, thin it with additional stock or water.
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19
Season with salt and pepper.
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20
Ladle the soup into warm soup plates and garnish each serving with some croutons, a cluster of tomato cubes and a few parsley leaves.
