Tuscan White Bean Soup With Leeks & Roasted Garlic

• 2 cups dried navy beans. If you are using canned white beans, you need about 5 cups, or two cans.
• 2 tbsp butter
• 2 leeks, cut in half, and washed thoroughly
• 3 stalks celery, diced
• 4 medium carrots, diced
• 2 heads of garlic, roasted
• 2 tsp dried rosemary
• 1/2 cup dry white wine
• salt and pepper to taste
• 6-7 cups chicken stock or veggie stock
• Garnishes:
• fresh croutons
• shaved Parmesan cheese
• extra virgin olive oil

1. Rinse the dried beans thoroughly then place in a large bowl, cover with ample fresh water and soak overnight. Drain and rinse again and set aside.
2. In a large pot, melt butter, stir in leeks, celery, carrots and saute until soft, about 5 minutes or so. Stir in the rosemary, squeeze in the roasted garlic, the white wine, soaked beans, stock and salt and pepper. Cover with a lid, bring to a boil, stir, reduce heat to medium and simmer away, covered, stirring occasionally, for about an hour. Beans should be falling apart. If it seems to thick, add more stock or water. Use an immersion blender to puree some or most of it - your choice. Adjust seasonings, ladle into bowls and garnish with croutons, Parmesan and a good drizzle of olive oil. Makes about 6 servings.

dried navy beans, butter, leeks, stalks celery, carrots, garlic, rosemary, white wine, salt, chicken, fresh croutons, parmesan cheese, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/tuscan-white-bean-soup-with-leeks-roasted-garlic-51849441 (may not work)