The next day, drain the soaked beans in a colander. Finely chop the shallot and garlic and sauté in olive oil. Add the beans and deglaze with white wine. Top up with the poultry stock and add the herbs that have been stripped from the branches in a tea filter. Simmer over medium heat for 1-1.5 hours.
When the beans are soft, remove the herbs and puree the beans with the blender. Then rub through a sieve.