Bacon, Cauliflower & White Bean Soup

A hearty soup for any time of year. (Food & Drink Magazine, 2010)

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1⁄2 lb bacon, sliced into small pieces
• 2  cups onions, finely chopped
• 1  teaspoon thyme
• 2  tablespoons garlic, minced
• 1⁄2 cup white wine (optional)
• 1⁄4 teaspoon pepper
• 8  cups cauliflower florets (about 1 cauliflower)
• 8  cups  chicken stock
• 2 (19 ounce) cans white kidney beans, drained well and rinsed

Directions

1. In a large pot, heat oil over medium heat.
2. Add bacon and saute until golden, about 15 minute.
3. Remove bacon from pot and set aside to cool.
4. Add onions, garlic and thyme.
5. Cook over low heat until onions are translucent, about 10 minute
6. Add wine and continue cooking for 3 minutes.
7. Add pepper, cauliflower, stock and beans.
8. Bring to a boil and then lower to simmer.
9. Cover and cook for 20 minutes or until cauliflower is tender.
10. Let cool slightly. When cool enough, puree with a hand blender until velvety smooth.
11. Serve warm, sprinkled with reserved bacon.