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Add the onion and 3 tablespoons of olive oil to a saute pan over medium-low heat.
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For about 5 minutes then add the garlic and saute until the garlic starts to become golden.
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Add the wine and bouillon cubes then smash the bouillon and reduce the wine until syrupy.
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Measure beans and sort thru to make sure there are no rocks then rinse and drain.
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Add 12 cups of water and bring to a boil over med-high heat.
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Continue boiling until beans are soft, adding the other 5 cups of water as the beans soak it up. (make sure and keep an eye on them)
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When the beans are completely cooked, add all the remaining ingredients and puree in a food processor, blender or immersion blender until it is smooth.
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Serve with a drizzle of thyme oil.