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White Bean Soup

2 cups dried Great Northern beans
1 lg. onion, chopped
1 cup chopped leek
1 lg. tomato, seeded and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
11 cups chicken broth
1 tbsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/2 cup whipping cream
Optional Garnish:  White Truffle Oil

Place beans in a heavy large pot.  Add enough water to cover by 2 inches. 
Soak overnight. Drain beans. Heat olive oil in a heavy large skillet over medium-high heat. 
Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables
are tender, about 6 minutes.  Add beans, chicken stock, chopped thyme and
rosemary.  Bring soup to a boil.  Reduce heat to medium low and simmer covered,
until beans are very tender, about 1 hour.  Working in batches, puree soup in a
blender until smooth.  Return soup to pot and add whipping cream.  Season with
salt and pepper to taste.  Ladle into bowls and drizzle with white truffle oil if desired.
Click the igourmet banner below if you would like to order the white truffle oil, it adds a lot to
the recipe and you only need a little.



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