White Bean & Bacon Soup
I've been making this soup for a couple of years, loosely based on my mom's navy beans with pork hocks. I have tried it with cannellini beans, but prefer the taste and texture of the great northerns. The soup freezes really well and heats perfectly in the microwave. Cooking time does not include quick soaking the beans. I hope you enjoy it! :)
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INGREDIENTS
Nutrition- 1
- 4cups cold water
- 2tablespoons olive oil
- 1
- 2
- 2
- 1
- 2 -3
- 1⁄3cup white wine
- 1tablespoon kosher salt
- 1teaspoon black peppercorns
- 1teaspoon cracked black pepper
- 1⁄4teaspoon red chili pepper flakes (optional)
- 1teaspoon ground sage
- 1
- 4cups chicken stock
- 5 -6cups water
- 2
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DIRECTIONS
- Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander.
- Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
- Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
- Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
- Stir in the parsley, remove from heat and let stand, covered until cooled.
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