White Bean Soup With Black Pepper Croutons And Truffle Oil

• 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
• White truffle oil or extra-virgin olive oil

1. 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.
2. Melt butter in Dutch oven over medium heat; add onion, celery, and garlic, and saute 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.
3. 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.

beans, butter, onion, celery, garlic, chicken broth, bay leaves, thyme, white wine vinegar, salt, truffle oil

Taken from www.myrecipes.com/recipe/white-bean-soup-with-black-pepper-croutons-truffle-oil-0 (may not work)