Bean Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

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

Recipe

• 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.