Today I need soup. Something creamy and comforting. Something to warm me up from this long week of trekking through snow and negative temperatures. And something with just a little bacon, because salty pork cures all. This hearty, delicious and most importantly, warm, White Bean and Bacon Soup hits the mark on all three.
This soup has a wonderfully creamy texture and smooth taste. The salty bacon adds a delightful crunch, but does not overpower the soup allowing the white beans and vegetables to shine through. It’s hearty enough to be enjoyed on it’s own, or serve a smaller portion alongside a salad or sandwich. I recommend a grilled cheese or quesadilla, perfect for dipping!
- 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
- 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.
- 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!