Soak 1 pound Great Northern or Cannelloni beans overnight
1poundsalt pork diced
4Ribs celery diced
1White onion diced
3Carrots diced
3Tablespoonsolive oil
6Clovesgarlic
2Tablespoonsfresh thyme
Salt and black pepper to taste
10Cupschicken stock
2Ouncesflour
Instructions
In large soup pot over medium high heat, add olive oil and salt pork. Render fat until salt pork is crispy (think croutons). Add vegetables. Reduce heat and sweat until soft. Add garlic. Drain white beans (If you need to cheat, add three cans well-drained white beans. Cooking time will be reduced greatly). Coat beans well. Add flour. Mix well and add chicken stock, half of crispy salt pork and half of thyme. Simmer over medium-low heat until beans are tender. Puree with immersion blender. Add remaining thyme. Garnish with remaining salt pork and chopped parsley.
Serve with ciabbatta bread and arugala salad with shaved ricotta salata cheese and roasted garlic vinaigrette.