White Bean Soup

White Bean Soup
White Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cups dried Great Northern beans

  • 3

    tablespoons olive oil

  • 1

    large onion chopped

  • 1

    cup chopped leek, white and pale green parts

  • 1

    large tomato seeded, chopped

  • 1/2

    cup chopped carrots

  • 1/2

    cup chopped celery

  • 8

    garlic cloves chopped

  • 3

    bacon slices chopped

  • 10 1/2

    cups chicken stock or more if needed (or canned low-salt chicken broth)

  • 1

    tablespoon chopped fresh thyme

  • 1

    teaspoon chopped fresh rosemary

  • 1/2

    cup whipping cream

  • Salt to taste

  • Freshly-ground black pepper to taste

  • White truffle oil (optional)

Directions

Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans. Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour. Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired. This recipe yields 8 first-course servings. White truffle oil, should you happen to have a bottle of it, is a delicious "garnish" for this rich and hearty soup. White truffle oil is available at Italian markets, specialty foods stores and some supermarkets nationwide.

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