Time to soak: 12 hours
Rinse the cooled white beans in a colander, drain them, put them in a saucepan, pour the water and soak for 12 hours with the lid closed.
Make the beans in the soaking water in the open saucepan and skim a few times the foam that forms.
When foam no longer forms, soak the beans at low temperature with the lid closed for 1 1/1 to 2 hours.
Cut the bacon into cubes. Remove the peel from the potatoes and the onion, scrape the carrot, then rinse the vegetables and cut them into small cubes.
Melt the butter, fry the bacon cubes in it and brown the onion and carrot cubes well on all sides.
After 1 hour of cooking, add the fried vegetables with the fat and the bacon cubes, the potato cubes and the savory to the beans and cook. When the beans are cooked, remove the savory from the soup and season the soup with salt and freshly ground pepper.
Remove the soup from the heat and fold in the white wine.
Our tip: Use bacon with a subtle smoky note!