Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak beans overnight in a large pot, using enough water to cover the beans by two inches; drain (or to quicken this step, bring beans to a boil for 2 or 3 minutes and then let sit for 1 hour_ heat olive oil in a large, heavy pot over medium-high heat. add onion, leek, tomato, carrots, celery, garlic and bacon and cook until tender, about 6 minutes. add beans, 10 1/2 cups chicken broth, thyme and rosemary; bring to a boil. reduce heat to medium-low; cover and simmer, stirring occasionally, about 1 hour (beans should be very tender) working in batches, puree soup in blender until smooth; return to pot. add whipping cream. add more chicken broth by 1/4 cupfuls until soup is desired consistency. season to taste with salt and pepper.

Target recipe: cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot.