White Bean Soup with Bacon (Print Version)
# Ingredients:
→ Main
01 -
6 slices regular bacon or 4 thick-cut slices, chopped
02 -
3 large carrots, peeled and sliced
03 -
2 celery ribs, sliced
04 -
1 medium onion, finely chopped
05 -
4 cloves garlic, finely minced
06 -
1 teaspoon salt
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1 teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried parsley
10 -
1/4 teaspoon paprika
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes
13 -
5 cups low-sodium chicken broth
14 -
2 cans white kidney beans (19 oz/540 ml each)
15 -
3/4 cup half and half
16 -
1/4 cup freshly grated Parmesan
17 -
Freshly chopped parsley or spinach, optional
# Instructions:
01 -
Heat a large Dutch oven or soup pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
02 -
Add carrots, celery, and onion to the pot. Cook over medium-high heat for 4-5 minutes, until the onion softens and begins to brown. If there's excess bacon fat, carefully dab some out with a paper towel.
03 -
Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute to bloom the spices.
04 -
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
05 -
Rinse the beans in a fine mesh sieve. In a blender, puree 3/4 cup of the beans with the half and half until smooth.
06 -
Add the whole beans, bacon, and bean puree to the pot. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the vegetables are tender.
07 -
Stir in the grated Parmesan and optional parsley or spinach. Taste and adjust seasoning if necessary.
08 -
For a thicker soup, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cream or water. Stir this mixture into the soup while simmering.