Pureed Vegetable Soup

Ingredients -

Puree beans:
1 cup Navy Beans 
2 pieces Bay Leaves 
1/2 cup Onion diced 
2 liters Vegetable Stock 
Bean soup:
2 tbsp Olive Oil 
1/2 cup Onion chopped 
1/2 cup Carrots medium dice
1/2 cup Celery medium dice 
1/2 cup Leek medium dice 
1 cup Potato medium dice
3 pieces Garlic minced 
1 cup Navy Beans 
2 liters Vegetable Stock 
2 pieces Bay Leaves 
1 cup Garlic Croutons 
1/2 cup Chive chopped 
Salt to taste
Pepper to taste

Procedure -

Put the beans on to boil with the vegetable stock, onion and bay leaves. Simmer for 1‐1.5 hours until beans are soft. Remove bay leaves, puree and set aside. Heat the olive oil and sauté the onions until starting to brown. Add the carrots, celery, leek and potato. Add the beans, vegetable stock and bay leaves. Bring to a boil and simmer for about one hour or until the beans are tender. Remove the bay leaf and add the pureed beans to the soup. Season to taste with salt and pepper. Garnish croutons and chopped chives