1 lb. dried white beans
2 tbsp. unsalted butter
1/4 c. olive oil
4 leeks, well washed & chopped (1 1/2 c.)
4 lg. cloves garlic, finely chopped
2 carrots, peeled & chopped (1 c.)
2 stalks celery, chopped (2/3 c.)
1 1/2 - 2 lbs. smoked ham hocks (2-3), excess fat removed
4 c. beef broth, homemade or canned
2 c. chicken broth, homemade or canned
2 c. water
1/2 tsp. chopped fresh sage leaves
1 bay leaf
Chopped parsley (opt.)

Or 1/8 tsp. dried sage leaves, crumbled

1. Soak beans overnight in cold water to cover. Or place in large saucepan, cover with cold water, heat to boiling and boil 2 minutes. Remove from heat. Let stand, covered 1 hour; drain.

2. Heat butter with oil in large, heavy saucepan or Dutch oven over medium low heat. Add leeks; cook 1 minute. Add garlic, carrot and celery; cook 5 minutes. Add drained beans, ham hocks, beef and chicken broths, water, sage and bay leaf. Bring to boiling. Lower heat and simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. Remove from heat and let cool slightly.

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