White Bean and Corn Soup

1 lb. (2 1/2 c.) dry small white beans
2 qt. regular strength chicken broth
2 tsp. dry savory leaves or dry thyme leaves
1 (28 oz.) can pear shaped tomatoes
1 (17 oz.) can cream style corn
Pepper
Olive oil
Salt

Sort the beans to remove any debris; rinse and drain. To 4 to 5 quart pan, add beans, broth and savory. Bring to a boil over high heat; reduce heat, cover and simmer until beans are tender to bite, about 1 1/2 hours. With knife, cut through tomatoes, still in can, to make small pieces. Add to soup along with corn and pepper to taste. Cover and simmer about 30 minutes longer to blend flavors. With spoon or potato masher, mash some of the beans to thicken soup slightly. Ladle soup into wide bowls. Add a small swirl of olive oil to taste to each portion.

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