- 1 pound dried great Northern beans
- 2 tablespoons butter or margarine
- 1 large onion, chopped
- 3 celery ribs, chopped
- 5 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- Black Pepper Croutons
- White truffle oil or extra-virgin olive oil
How to Make It
Sort and rinse beans; place in a Dutch oven. Cover with water 2" above beans. Bring beans to a boil; cover, remove from heat, and let stand 1 hour. Drain beans; set aside.
Melt butter in Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until golden. Add beans, chicken broth, bay leaves, and thyme; bring to boil. Reduce heat, and simmer, uncovered, 1 hour or until beans are tender, stirring occasionally. Remove from heat. Stir in vinegar and salt. Cool slightly. Remove and discard bay leaves.
Process 3 cups bean mixture in a blender until smooth, stopping to scrape down sides. Stir into remaining soup in Dutch oven. Spoon into soup bowls; top each serving with a Black Pepper Crouton, and drizzle with about 1 teaspoon truffle oil.