If it is too dry, add some of the reserved liquid from the beans.

Add the reserved liquid from the carrots and bring to a boil.

Transfer to a small bowl, and whisk the reserved liquid in.

If mixture is too thick, slowly add a little of reserved cooking liquid.

Blend in the reserved liquid, cool for a few minutes and add the parsley.

Return to soup pot and cover with reserved cooking liquid.

Add more reserved liquid, if necessary, and reheat to serve.

Mix thoroughly, adding a little of the reserved liquid if necessary.

Process until smooth; then, combine in a pot with the reserved liquid.

Add the reserved cooking liquid and the fish stock.