TOMATO AND BORLOTTI BEAN SOUP

2 medium brown onions, chopped coarsely
2 cloves garlic, crushed
11 large egg tomatoes, chopped coarsely
2 cups chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley
2 x 400g cans borlotti beans, rinsed, drained

Heat oiled large pan; cook onion and garlic, stirring, until onion softens. Stir in tomato; cook, stirring, about 3 minutes or until tomato softens. Add stock and sauce, bring to boil; simmer, covered, 15 minutes. Blend or process tomato mixture, in batches, until almost smooth. Return tomato mixture to pan, stir in parsley and beans; simmer, uncovered, about 5 minutes or until hot.