Provencal White Bean Soup with endive salad

1  tablespoon		extra virgin olive oil
1/2  cup		small onion, chopped
2		garlic cloves smashed and peeled
5  sticks		celery stock, finely chopped
1/2  teaspoon		dried basil
1/2  teaspoon		dried thyme
1/4  teaspoon		salt
15  ounces		great northern beans drained and rinsed
1-1/2  cups		lower-sodium vegetable broth
1  pinch		of pepper

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In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, thyme, and salt; reduce heat to medium-low and cook. 15 min or until vegetables are softened.
Add beans and stir to combine. Using large metal spoon, transfer about 3/4 of bean mixture to blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, season with salt and pepper to taste.