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1
Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes.
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2
Then set aside to soak for 1 hour.
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3
Drain the beans, and discard the soaking water.
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4
Place the beans in a large saucepan with the carrot and 1 onion.
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5
Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans.
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6
Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid.
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7
They should always be just covered with water but never swimming in it.
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8
When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
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9
Chop the second onion with 3 cloves of garlic until finely minced.
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10
Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft.
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11
Add to the pureed beans and mix well.
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12
Combine the winter vegetables with 1 cup of water in a saucepan.
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13
Bring to a boil, and simmer, covered, until the vegetables are soft.
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14
Add the vegetables and liquid to the bean puree and mix well.
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15
Slice the loaf of bread thinly and diagonally.
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16
Halve the remaining garlic clove, and rub the bread slices well on both sides.
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17
Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won't need all of them), and drizzle the remaining oil over them.
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18
Pour the bean puree and vegetables over the bread slices.
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19
Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
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20
Serve immediately, passing more oil to pour over each serving.
