White Bean Soup

Name: White Bean Soup
Ingredients: 2 cups dried navy beans; 3 tablespoons olive oil; 1 cup leek, chopped (white and pale green parts only); 1 large tomatoes, seeded and chopped; 12 cup chopped carrot; 12 cup chopped celery; 8 cloves garlic, chopped; 3 slices bacon, chopped; 10 12-12 cups reduced-sodium chicken broth or 10 12-12 cups chicken stock; 1 tablespoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 12 cup whipping cream; salt, to taste; pepper, to taste

14 ingredients

9 steps

Ingredients

2 cups dried navy beans
3 tablespoons olive oil
1 cup leek, chopped (white and pale green parts only)
1 large tomatoes, seeded and chopped
12 cup chopped carrot
12 cup chopped celery
8 cloves garlic, chopped
3 slices bacon, chopped
10 12-12 cups reduced-sodium chicken broth or 10 12-12 cups chicken stock
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
12 cup whipping cream
salt, to taste
pepper, to taste

Directions

1

Soak beans overnight in a large pot, using enough water to cover the beans by two inches; drain (Or to quicken this step, bring beans to a boil for 2 or 3 minutes and then let sit for 1 hour_
2

Heat olive oil in a large, heavy pot over medium-high heat.
3

Add onion, leek, tomato, carrots, celery, garlic and bacon and cook until tender, about 6 minutes.
4

Add beans, 10 1/2 cups chicken broth, thyme and rosemary; bring to a boil.
5

Reduce heat to medium-low; cover and simmer, stirring occasionally, about 1 hour (Beans should be very tender)
6

Working in batches, puree soup in blender until smooth; return to pot.
7

Add whipping cream.
8

Add more chicken broth by 1/4 cupfuls until soup is desired consistency.
9

Season to taste with salt and pepper.