White Bean & Bacon Soup Recipe

Directions:

1. Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water - bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander.
2. Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
3. Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
4. Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
5. Stir in the parsley, remove from heat and let stand, covered until cooled.