White Bean Soup

Name: White Bean Soup
Ingredients: 2 cups dried Great Northern beans; 3 tablespoons olive oil; 1 large onion, chopped; 1 cup chopped leek (white and pale green parts only); 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 (or more) chicken stock or canned low-salt chicken broth; 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1/2 cup whipping cream; White truffle oil (optional)*

14 ingredients

1 steps

Ingredients

2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
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 (or more) chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup whipping cream
White truffle oil (optional)*

Directions

1

{"0":"Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.","1":"Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and saute 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.","2":"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.","4":"*White truffle oil is available at Italian markets, specialty foods stores and some supermarkets nationwide."}