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More cold-winter-day comfort food. Serve with a hunk of crusty rustic bread and you're good to go. This is one of those soups that's better the next day.
- 1⁄2 lb bacon, cut in 1/2-inch pieces
- 1 cup celery, cut in 1/4-inch cubes
- 1 cup finely chopped onion
- 1 cup carrot, cut in 1/4-inch cubes
- 1 garlic clove, minced
- 1 (15 ounce) can small white beans, with liquid
- 1 large potato, cut in 1/4-inch cubes
- 2 cups chicken stock
- salt & freshly ground black pepper
- In a large heavy saucepan, cook the bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside.
- Pour off all except about 2 tablespoons of the bacon drippings.
- Add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent.
- Add garlic and sauté a few more minutes.
- Add potatoes, beans, chicken stock, and reserved bacon.
- Season to taste with salt and freshly ground pepper.
- Bring to a boil; let boil for about 10 minutes, stirring occasionally.
- Reduce heat to medium low. Cover and let simmer about 1 hour, stirring occasionally.