Directions:
- 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_
- Heat olive oil in a large, heavy pot over medium-high heat.
- Add onion, leek, tomato, carrots, celery, garlic and bacon and cook until tender, about 6 minutes.
- Add beans, 10 1/2 cups chicken broth, thyme and rosemary; bring to a boil.
- Reduce heat to medium-low; cover and simmer, stirring occasionally, about 1 hour (Beans should be very tender)
- Working in batches, puree soup in blender until smooth; return to pot.
- Add whipping cream.
- Add more chicken broth by 1/4 cupfuls until soup is desired consistency.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.02 Kcal (1386 kJ) | ||
| Calories from fat | 115.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 20% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 5% | |
| Sodium | 868.78mg | 36% | |
| Potassium | 1061.54mg | 23% | |
| Total Carbs | 36.59g | 12% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 13.41g | 54% | |
| Protein | 17.12g | 34% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 130.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 71.29 Kcal (298 kJ) | ||
| Calories from fat | 24.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 20% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 5% | |
| Sodium | 187.11mg | 36% | |
| Potassium | 228.62mg | 23% | |
| Total Carbs | 7.88g | 12% | |
| Sugars | 0.81g | 15% | |
| Dietary Fiber | 2.89g | 54% | |
| Protein | 3.69g | 34% | |
| Vitamin C | 1.4mg | 11% | |
| Iron | 0.6mg | 16% | |
| Calcium | 28mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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