Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is a creamy bean and vegetable soup from Bon Appetit.

Ingredients Nutrition

Directions

  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.