1Sauté onion, garlic and herbs in lightly greased saucepan, until soft, 4 minutes. Add bean; cover with water, 2" over the top of the beans; bring to a boil. Reduce heat; simmer, covered until bean are tender, 1 1/2-2 hours, adding tomatoes the last 30 minutes.
2Process soup with a hand blender until smooth. Return heat to medium; 3-4 minutes. Season to taste with salt and pepper. Serve with a dollop of sour cream and a sprinkle of parsley.