Soup of the Holy Ghost

In the village of La Croix, in the Alpes-Maritimes, this soup is made in the parish church in two giant cauldrons at Pentecost every year. I've made modifications to the amounts because I felt the original recipe was too thin. As for the dairy, I use soymilk because I think it is substantial enough.

3 tablespoons of olive oil
1 large white onion, finely chopped
2 carrots, peeled and sliced (or julienned)
2 tomatoes, diced (canned tomatoes also work)
2-4 cups of cooked navy beans (I use 4 because it makes the soup more substantial)
2 bay leaves
1 teaspoon of basil, roughly chopped
2 teaspoons of sage, roughly chopped
Salt to taste
Freshly ground pepper to taste
6 cups of vegetable stock or water
1/2 cup of heavy cream, yogurt, soymilk, or soy yogurt

Heat the oil in a soup pot and saute the onion until it is golden. Add the carrots and tomatoes and turn in the oil for 5 minutes. Add the herbs, beans, salt and pepper. Stir together and add the stock. Cover and cook over low heat for 15 minutes. Puree the soup in a blender or food processor and return to the soup pot. Add the cream and heat gently.

Serve with warm, crusty bread.

O Jésus, Sacré Coeur,
je Vous aime de tout mon coeur,
Père éternel,
Fils Divin,
Esprit tout-puissant.

Au nom du Père et du Fils et du Saint-Esprit

And I love the prayer you added at the end. I'll be sure to recite it when I make it