White Bean and Bacon Soup
 
 
Ingredients
  • 2 cans cannellini or Great Northern beans
  • 4 strips bacon, cut into tiny strips
  • 1 small onion
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 4 carrots, peeled and chopped
  • 2 teaspoons chopped rosemary
  • 4 cups chicken stock
  • 1 tablespoon tomato paste
  • salt and pepper to taste
Instructions
  1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp. Remove and let drain on a paper towel. Sauté the onion, carrots, garlic and celery in the bacon grease until the vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for another minute. Add the chicken stock, drained beans, half of the cooked bacon and tomato paste, whisk until incorporated.
  2. Bring the soup up to a boil, cover and let simmer for 45 minutes. Using an immersion blender, pulse the bean mixture until you reach your desired consistency. I pulsed until the soup was almost smooth, leaving just a few vegetable chunks for texture. Serve hot with remaining bacon sprinkled on top. Enjoy!
Notes
6-8 servings
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/white-bean-and-bacon-soup/