Ingredients for White Bean Soup With Bacon And Herbs
- 4 slices bacon
- Extra Virgin Olive Oil
- Red Onion
- 1 medium carrot, chopped
- Celery Ribs
- Garlic Cloves
- Fresh Bay Leaf
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Great Northern Bean
- Chicken Broth
- salt to taste
- Fresh Ground Black Pepper
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How to Make White Bean Soup With Bacon And Herbs
- Cook 4 slices of bacon in a large soup pot over medium heat, stirring occasionally, until crispy (about 7 minutes).
- Remove bacon with a slotted spoon, reserving 3 tablespoons of bacon fat. Set bacon aside to crumble later.
- Add 1 tablespoon olive oil to the soup pot.
- Add 1 medium onion (chopped), 1 medium carrot (chopped), and 2 celery stalks (chopped). Cook over medium heat, stirring occasionally, until softened (about 8 minutes).
- Stir in 2 cloves garlic (minced), 1 bay leaf, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Cook for 2 minutes, until fragrant.
- Add 2 cups (15 ounces) cannellini beans (drained and rinsed), 6 cups vegetable broth, and the reserved 3 tablespoons bacon fat. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until beans are very tender.
- Discard the bay leaf. Stir in 1 additional teaspoon each of dried thyme and rosemary.
- Season generously with salt and pepper to taste.
- Ladle soup into bowls and garnish with crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
5g
Fat
10g
Carbs
3g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Beans American Southern United States Easy Fall Winter Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Low In Something Taste Mood 3 Steps Or Less 4 Hours Or Less
