White Bean & Bacon Soup - cooking recipe

Ingredients

1 lb great northern bean, dry
4 cups cold water
2 tablespoons olive oil
1 cup bacon, diced (smoked bacon ends)
2 celery ribs, sliced
2 carrots, peeled and diced
1 medium onion, diced
2 -3 garlic cloves, sliced
1/3 cup white wine
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon cracked black pepper
1/4 teaspoon red chili pepper flakes (optional)
1 teaspoon ground sage
1 tablespoon herbs (McCormick's Seasoned Herb Medley, or similar)
4 cups chicken stock
5 -6 cups water
2 tablespoons flat leaf parsley, finely chopped

Preparation

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.
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.
Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
Stir in the parsley, remove from heat and let stand, covered until cooled.