1 lb. dried white beans
1/4 cup olive oil
4 leeks, well washed and chopped (1 1/2 cups)
4-5 cloves garlic, finely chopped
2 large carrots, peeled and chopped (1 cup)
2 stalks celery, chopped (2/3 cup)
1 1/2 lb. smoked ham shank, excess fat removed
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can clear chicken broth
8 cups water (to be added as needed)
1/8 tsp. dried sage
1 bay leaf
chopped parsley, optional

1. Soak beans overnight in cold water to cover.

2. Drain beans. Put in a large pot. Add all other ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally until beans are tender, about 2 hours.

3. Discard bay leaf. Remove ham hocks; cut off meat into small pieces, put back into soup.

4. Place 4 cups of bean mixture, in 2 batches, in food processor or blender. Whirl until smooth puree. Stir back into soup. Sprinkle with parsley, if you wish.

Note: This freezes well and is handy to have on hand.

Submitted by: CM