White Bean Soup – 8 servings
2 cups dried Great Northern beans
3 T. OLIVE MILL extra virgin olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
½ c. chopped carrots
½ c. chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 ½ cups chicken stock
1 T. chopped fresh thyme
1 t. chopped fresh rosemary
½ c. whipping cream
OLIVE MILL white truffle oil
Place beans in heavy large pot. Add enough water to cover beans by 2″. Soak overnight. Drain beans. Heat olive oil in large pot 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 boil. Reduce heat to medium-low, cover and simmer until beans are very tender, stirring occasionally, about 1 hour. Working in batches, puree soup in blender until smooth. Return soup to pot. Add ½ c. shipping cream. Season with salt and pepper if desired. Ladle into 8 bowls and lightly drizzle top of each with white truffle oil.
