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White Bean Soup with Truffle Oil
Makes 8 Servings
*2 cups dried white beans, such as Great Northern
*3 tbls. canola oil
*1 large yellow onion, chopped
*2 medium leeks, cleaned and chopped, white and light green parts only
*3 plum tomatoes, seeded and chopped
*2 cloves garlic, minced
*2 carrots, peeled and chopped
*4 oz. pancetta or 3 slices bacon, chopped
*8 cups chicken stock or fat-free low-sodium chicken broth (plus additional if desired)
*1 bay leaf
*1 tbls. fresh thyme, chopped
*Salt and freshly ground black pepper
*1/2 cup half 'n half
*White truffle oil
1Pick over beans and discard any misshapen beans or stones. Place beans in a large pot, cover with water to cover by 2 inches and soak overnight. Drain well.
2Heat oil in a large pot or dutch oven. Add onion, leeks, tomato, garlic and carrots. Saute, stirring often, until vegetables are softened. In a separate pan, cook pancetta or bacon. Using a slotted spoon, transfer to paper towels and drain well. Add to cooked vegetables.
3Add chicken stock, drained beans, bay leaf and thyme. Season with salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until beans are very tender, stirring occasionally, about 1 1/2 hours. Remove bay leaf.
4Working in batches, puree soup mixture in a blender or food processor until smooth. Pass through a fine mesh sieve and return pureed soup to pot.
5When ready to serve, add half 'n half. Add additional stock if you desire a thinner consistency. Reseason soup if necessary.
6Ladle soup into warmed soup bowls. Lightly drizzle with white truffle oil on top. (See Notes)
  • For a unique presentation, use the truffle oil to draw the initials of your guests in each individual bowl.