Instructions: * Note: If apple-smoked bacon is unavailable, use any smoked bacon and add 2 teaspoons brown sugar.

The night before, sort, rinse and soak beans according to package directions. Or, for a quick soak, rinse beans and place in a large pot, then cover with water. Bring water to a boil over high heat, cover and boil for 1 minute. Remove from heat; leave covered 1 hour.

Drain beans; set aside.

Over medium heat in a large, heavy pot, cook bacon until nearly brown. Add onion; cook until soft.

Fold a piece of cheesecloth to make an 8-inch square. Rinse thyme and rosemary; place in cheesecloth. Tie ends together with string or white thread.

Add beans to onion mixture along with garlic, chicken stock, herb bundle and bay leaf.

Simmer about 45 minutes or until beans are tender but not overcooked. Discard herb bundle and bay leaf.

In food processor or blender, puree half of the beans in small batches. Stir pureed beans back into soup. Add salt and pepper to taste.

This recipe yields about 4 quarts; 16 servings.

Comments: Chef David Holben kitchen-tested this delicious white bean soup recipe for home preparation and says "it comes out great." Its a favorite at his restaurant in Dallas, Mediterraneo.

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