1. Heat olive oil in heavy large pot over medium-high heat. Add onion, leek/shallots, carrots, celery, and bacon. Season with kosher salt and cracked black pepper. Saute over medium heat until the onions are just carmelized.
2. Add garlic, cook. Add wine and reduce until the wine is cooked and mixture thickens.
3. Add beans, add chicken stock, chopped thyme and rosemary. Reseason with kosher salt & cracked black pepper.
4. Bring mixture to a boil. Reduce heat to medium-low; cover and simmer until beans begin to break down, stirring occasionally.
5. Reserve 1 cup beans from soup, working in batches, puree soup until smooth in blender set to low speed. Return soup & reserved beans to pot. Reduce heat to low. Stir in creme fraiche. Do not allow to boil. Add hot water to thin soup, if desired.
6. Finish seasoning with kosher salt & cracked black pepper. Ladle soup into bowls. Sprinkle 1 tablespoon crumbled feta cheese on top of soup. Lightly drizzle top with white truffle oil or very high quality olive oil. Garnish with chopped flat leafed parsley, fresh greek oregano, or fresh mint.
7. Serve with seasoned baugette croutons.