Ingrédients pour Bacon Potato White Bean And Red Pepper Soup
- 1 pound thick slab bacon
- 2 tablespoons butter
- 1 medium onion
- Leeks
- Carrot
- Celery Rib
- 1 red bell pepper
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds potatoes
- 1 (15-ounce) can cannellini beans
- 1/4 cup chopped fresh parsley (optional)
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Comment préparer Bacon Potato White Bean And Red Pepper Soup
- Place 1 pound of bacon in a large saucepan and cover with water.
- Simmer over moderately high heat for 5 minutes.
- Drain the bacon and pat it dry with paper towels.
- Wipe out the saucepan and return the bacon to the pan.
- Fry over medium-high heat until golden and crisp, about 4 minutes.
- Remove the bacon, reserving it for later. Discard all but 2 tablespoons of the bacon fat from the pan. Wipe the pan clean with paper towels.
- Add 2 tablespoons of butter to the pan and reduce heat to medium.
- Add 1 medium onion, chopped, and 1 red bell pepper, chopped, and saute until softened, about 5 minutes.
- Add 2 pounds of potatoes, peeled and diced, and saute for 2 minutes.
- Add 6 cups of vegetable broth, 1 (15-ounce) can of cannellini beans (rinsed and drained), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the potatoes are very tender.
- Stir in 1/4 cup chopped fresh parsley (optional).
- Serve hot, garnished with the reserved crispy bacon.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
23g
Fat
6g
Carbs
13g
