White Bean Bacon Soup (Print Version)
# Ingredients:
→ Base
01 -
4 thick-cut or 6 regular bacon slices, chopped small
02 -
1 medium onion, diced finely
03 -
2 celery stalks, sliced up
04 -
3 big carrots, peeled and cut
05 -
4 garlic cloves, minced
→ Seasonings
06 -
1 tsp parsley, dried
07 -
1 tsp oregano, dried
08 -
1 tsp thyme, dried
09 -
1 tsp salt
10 -
1/4 tsp black pepper
11 -
1/4 tsp paprika
12 -
1/4 tsp red chili flakes
→ Liquid and Dairy
13 -
2 cans (19 oz each) cannellini beans
14 -
5 cups chicken broth, low sodium
15 -
1/4 cup Parmesan, freshly grated
16 -
3/4 cup half & half
17 -
Optional: spinach or chopped parsley for topping
# Instructions:
01 -
Fry the bacon bits in a big heavy pot till crispy. Scoop it out but leave the drippings behind.
02 -
Toss carrots, onion, and celery into those bacon drippings. Cook until the onion softens, about 4 to 5 minutes. Drain extra fat if it's too much.
03 -
Add garlic and seasonings. Stir it around and let everything warm up for a minute.
04 -
Rinse off the beans. Blend a 3/4 cup of them with the half & half till it's smooth. Toss the puree, broth, whole beans, and bacon into the pot.
05 -
Cover the pot and cook for 10-15 minutes till the veggies get tender. Stir in Parmesan and top with spinach or parsley if you'd like.
# Notes:
01 -
Want it thicker? Mix 2 tbsp water or cream with 1 tbsp cornstarch and stir it into your soup as it boils.