Makes about 3 quarts
For soup
Ingredients
2 cups dried white beans
2 quarts chicken stock
1 sprig rosemary
1/2 cup garlic cloves (about two heads)
1 onion, peeled, cut in quarters
1 carrot, peeled, cut in quarters
2 teaspoons salt
Pinch chile flakes
Freshly ground pepper
4 tablespoons olive oil
Directions
The night before, cover the white beans with 2 quarts cold water. Refrigerate overnight.
The next day, drain the beans and place them in a pressure cooker with the stock, rosemary, garlic, onion, carrot, salt and chili flakes. Bring up to pressure and cook about 40 minutes, until very soft.
(If you don’t have access to a pressure cooker, substitute 6 cups drained, cooked canned beans for the dried beans and reduce the amount salt in the recipe to 1/2 teaspoon. Combine the beans with the stock, rosemary, salt, chile flakes, garlic, onion and carrots and simmer until the vegetables are soft, about 40 minutes.)
Remove the rosemary and the carrot. Place the soup mixture in a blender. Do not fill more than 2/3 full, and pulse several times before blending (this will keep the hot soup from exploding all over the place). Blend in batches until smooth along with the pepper and oil. Adjust seasoning to taste.
For bacon-onion garnish:
Ingredients
4 ounces smoked bacon, chopped into small dice
1 yellow onion, chopped into small dice
4 cloves garlic, sliced
1 cup white wine
2 cups chicken stock
1 tablespoon minced rosemary
Salt and freshly ground pepper
Directions
In a medium saute pan, caramelize the bacon. Add the onion and cook until golden, about 10 minutes. Add the garlic and cook until soft but not colored, about 4 minutes. Add the white wine and reduce by 2/3. Add the chicken stock and reduce by about 2/3 again.
Add rosemary and adjust seasoning to taste.
To serve: Warm the soup. Ladle into wide, flat bowls and garnish with generous amounts of the bacon mixture.
