White Bean Soup

We love this soup with crusty bread, a bowl of olives, and some thinly sliced prosciutto ham.

Ingredients:

2 cups dried Cannelini beans
3 tablespoons extra virgin olive oil
1 large onion, chopped coarsely
1 cup chopped leek (use only the white and the pale green parts)
1 large tomato, seeded and chopped
½ cup chopped carrots
½ cup chopped celery
8 garlic cloves, chopped fine
3 bacon slices 10 cups of chicken stock
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
½ cup whipping cream
white truffle oil

Preparation:

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. 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.

Directions:
We love this soup with crusty bread, a bowl of olives, and some thinly sliced prosciutto ham.

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White Bean Soup

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