White Bean Soup

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3 large cloves garlic, peeled

1 medium onion, quartered

2 medium carrots, cut into 1-inch pieces

1 Tbs. olive oil

1 large baking potato (8 oz.), cut into 1/2-inch dice

2 1/2 cups vegetable broth

2 (19-oz.) cans white kidney beans (cannellini), rinsed and drained

1/4 cup chopped fresh parsley

3/4 tsp. coarse salt

1/4 tsp. freshly ground pepper

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