Cook oil and potatoes until tinged with brown about 10 minutes. Remove from pan and set aside.
2
Add remaining 1 tablespoon oil and onions, cook, until soft, about 5 minutes. Stir in half of the tomatoes. cook, just until tomatoes are soft, about 3 minutes. Cool slightly.
3
Transfer onion mixture to a blender; whirl until smoothly pureed. Return puree to pan and add beans, broth, and potato mixture. Bring to a boil over medium-high heat; then reduce heat, cover, and simmer for 15 minutes.
4
Spoon into bowls, sprinkle with remaining tomatoes and parsley. Add salt and pepper to taste.
