White Bean Soup With Bacon and Herbs
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1⁄4 lb thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 lb great northern bean, soaked overnight and drained
- 10 cups chicken broth
- salt
- fresh ground black pepper
directions
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and 1 teaspoons each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, broth and 3 teaspoons of reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir the remaining thyme and rosemary. Season the soup with salt and pepper and serve in shallow bowls. Garnish with reserved bacon.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri