White Bean Bacon Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Chop 6 slices of bacon (or 4 thick ones).
02 -
You’ll need 2 cans (19 oz/540 ml each) of white kidney beans.
03 -
5 cups of chicken broth made with low salt.
→ Vegetables
04 -
Peel and slice 3 big carrots into rounds.
05 -
2 celery ribs, sliced thin.
06 -
A medium onion, chopped up nice and small.
07 -
Finely mince 4 garlic cloves.
→ Seasonings
08 -
1 tsp of salt.
09 -
1 tsp dried oregano.
10 -
1 tsp of thyme (dried).
11 -
1 tsp dried parsley.
12 -
1/4 tsp paprika.
13 -
1/4 tsp black pepper.
14 -
1/4 tsp of red chili flakes.
→ Dairy & Garnish
15 -
3/4 cup of half-and-half cream.
16 -
1/4 cup of Parmesan cheese that’s freshly shredded.
17 -
Optional: Chopped parsley or spinach for color.
# Instructions:
01 -
Place a large Dutch oven on medium-high. Cook the bacon pieces 'til crispy, then pop them out, leaving the drippings behind in the pot.
02 -
Toss in the celery, onion, and carrots. Let them go for 4-5 minutes, stirring, until the onions are golden and soft. If it seems like there’s too much fat, scoop some out.
03 -
After the veggies look ready, mix in the garlic plus all your seasonings. Stir for a minute so the flavors really pop.
04 -
Add the chicken stock and make sure to scrape up any bits stuck on the pot’s base.
05 -
Rinse off the beans. Blend 3/4 cup of them with the half-and-half until smooth and creamy.
06 -
Add the whole beans, bacon bits, and your blended bean mixture. Cover it up, turn the heat to medium-low, and let it bubble for about 10-15 minutes until the veggies are soft.
07 -
Stir in Parmesan and any optional herbs. Taste and tweak the seasonings if needed.
# Notes:
01 -
If you’d like it thicker, mix cornstarch with a splash of water and stir it in.
02 -
Keep as much or little bacon fat as you want.
03 -
Fresh parsley or spinach adds a nice pop at the end.