Creamy White Bean and Bacon Soup
Description
Why eat that soup from a can when you can make healthier and tastier soup from scratch at home? It is easy to make, just remember to soak the dry beans overnight. Serve it with a crusty bread to soak up all of that creamy goodness.
Ingredients
2 c. dried cannellini beans
5 bacon slices, cut into tiny pieces
1 medium onion, diced or grated
3 garlic cloves, minced
4 carrots, washed, peeled and chopped
1 T. fresh rosemary, chopped
4 c. chicken stock
1 T. tomato paste
salt and pepper, to taste
Directions
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Sort through beans and discard any pebbles. Soak beans overnight covered in water. Drain the next day; set aside.
In a large stockpot, add bacon to the pan; cook until bacon pieces are brown and crispy. Remove; drain on a paper towel.
Discard bacon grease from the pan, but leaving but 3 T.
Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary; cook for 1 minute.
Gently pour in the chicken stock and add the drained beans. Whisk in the tomato paste until incorporated into the soup.
Bring mixture to a boil; cover and let simmer gently for 45 minutes, stirring occasionally. Adjust seasonings, to taste.
When soup is ready, carefully use an immersion blender to gently pulse the bean mixture until a desired creamy texture is achieved but leaving some beans whole, if desired.
Serve hot with bacon pieces for garnish on top.
Store leftovers in an airtight container in the refrigerator.
4-6 servings