Another recipe that I prepared for family recently:
2 cans cannellini beans
2 pieces bacon (or pancetta)
2 cloves (or more) garlic
2-3 cups arugula, spinach or other green that goes well in soup
1 cup white wine
3-4 cups of chicken stock
Salt to taste
Cook bacon in heavy stock pan until crisp. Remove, chop and set aside.
Remove almost all bacon grease from the pan, leaving behind browned bits and a little bit of fat.
Saute onions until translucent.
Add garlic and saute briefly.
Add wine and reduce by half.
Add beans, stock and bacon to onion and garlic mixture.
Add stock and bring to a simmer.
Add greens and serve.
A float of good olive or truffle oil.
Croutons made from day-old bread and olive oil.
More bacon or pancetta.
I have also pureed this soup smooth with good results - this version definitely requires the crunch of bacon or crouton topping.