Chicken, Bacon and White Bean Soup Portuguese Style

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

• Ready In: 2 hrs 30 mins
• Serves: 8-12

Ingredients

• 1  lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
• 1⁄2 lb bacon, cut into 1/2 inch wide pieces
• 2  cups yellow onions, chopped
• 1⁄2 cup celery, chopped
• 2  tablespoons shallots, minced
• 1  tablespoon  minced garlic
• 2  bay leaves
• 1  teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 2  quarts  chicken stock
• 3⁄4 lb  cooked chicken, diced
• 1  cup  freshly grated pecorino romano cheese

Directions

1. Put the beans into a large pot.
2. Add water to cover by 2 inches and soak for at least 8 hours or overnight.
3. Then drain.
4. Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
5. Use a slotted spoon to lift onto paper towels to drain.
6. Pour off all but 2 tablespoons of the bacon fat from the pot.
7. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
8. Add the shallots, garlic, bay leaves, salt and cayenne.
9. Cook, stirring occasionally, until the shallots soften, about 1 minute.
10. Add the beans to the pot with the stock, and bring to a boil.
11. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
12. Stir in the chicken and the reserved bacon and heat through.
13. Remove and discard bay leaves.
14. Ladle into warm bowls and sprinkle with the grated cheese.