In a blender or food processor, puree the rinsed beans with 1 1/2 cups of chicken broth until smooth. Depending on the size of your container, you may need to do this in two batches.
Heat the olive oil in a 6 quart stock pot over medium heat. Once the oil is hot, scoop in the onions and cook, stirring occasionally, until they start to brown around the edges, about 5 minutes. Stir in the carrots and celeriac and continue cooking for 5 minutes or until they have soften. Scrape in the minced garlic and cook for an additional minute. Add the bean puree and the remaining 1 1/2 cups of chicken broth. Bring to a boil, then lower the heat so that the soup is at a gentle simmer. Partially cover and simmer for about 20 minutes or until the vegetables are meltingly soft. Stir occasionally to keep the soup from sticking on the bottom. Season with salt, usually 3/4 teaspoon depending on the saltiness of your broth. Stir in the hot sauce and the chopped cilantro. You’re now ready to serve.
Jill's Wine Recommendation: This soup would work well with an Austrian Gruner Veltliner. The Hirsch Veltliner #1 is a great value. I think the mineral notes and white pepper finish help cut through the rich, creamy texture of the white beans and bring out the sweetness of the veggies.