White Bean and Bacon Soup
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A classic comfort that never goes out of style
Crispy bacon lays the foundation for this deeply flavorful white bean soup, layered with caramelized vegetables and fresh herbs. Partially blended for a luxuriously creamy finish, it balances elegance with rustic charm. Ideal for an easy weeknight dinner that tastes thoughtfully made.
White Bean and Bacon Soup
Yield: 4 to 6 servings
12 oz thick-sliced bacon, cut crosswise into 1/4-inch strips
1 tablespoon extra-virgin olive oil
1 small white onion, finely chopped (about 3/4 cup)
1 medium carrot, finely diced (about 1/2 cup)
1 celery rib, finely diced (about 1/3 cup)
2 garlic cloves, minced
1 bay leaf
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 cans (31.6 oz) cannellini or great northern beans, drained and rinsed
4 cups low sodium chicken stock
Salt and freshly ground pepper
In a stock pot or Dutch oven, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Remove bacon with a slotted spoon and remove all but 2 tablespoons of bacon fat from the pan. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are caramelized, about 8 minutes. Add olive oil as needed. Stir in the garlic, thyme and rosemary and cook until fragrant, about 2 minutes. Add the chicken stock, rinsed beans, and bay leaf. Bring the soup to a boil and reduce it to a simmer until the vegetables are tender and flavors combine, about 30 minutes.
Remove and discard bay leaves. Remove about half of the soup and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon (reserving some bacon for garnish if desired). Enjoy warm.
Equipment List:
immersion blender or traditional blender
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