Place the dried beans in a large, heavy pot. Add enough water to cover the beans and allow them to soak overnight. Drain.
Heat the olive oil in a heavy pot over medium high heat. Add the onion, leek, tomato, carrots, celery, garlic, and bacon. Sauté until the vegetables are tender. This should take about 6 minutes.
Add the beans, chicken stock, and herbs. Bring the soup to a boil, then reduce the heat.
Cover and allow it to simmer until the beans are very tender. Stir occasionally and cook for approximately one hour.
Working in batches, puree the soup in a food processor until it is very smooth, or use a hand blender. Return the soup to the pot.
Add the whipping cream.
If the soup needs thinning, add additional chicken stock, just ¼ cup at a time.
Season the soup with salt and pepper and ladle into bowls.
Drizzle the top of each serving with white truffle oil.