• Alessandra DeNardo

White Bean Soup with Bacon

Updated: Aug 3, 2020

Cannellini beans are my favorite. That's why when I was sick this week I decided to make white bean soup. Could've also made pasta fagioli, but we'll do that another day. This tastes absolutely amazing and can easily be made without the bacon. Instead of using cream like many recipes call for (enough fat with the bacon...), I blended half of the soup to make it thicker. The bacon and white wine also add an extremely nice flavor and I'd recommend this to all. I'll try to estimate rough measures.


Good For: Weeknight dinner or MEAL PREP. I made this during the week when I was sick and proceeded brought the rest the following days for lunch. It's filling because of the beans/bacon and thicker broth, but theres no carbohydrate (unless you eat all of the olive bread like me) so its light and good for people who like to bring lunch to watch what you eat and save money.

Ingredients

- 2 large(r) cans of white beans

- 1 carton of organic chicken stock

- parsley

- package of bacon (I use uncured because it is overall better for you. Not that meat is fantastic, but sodium nitrate is worse)

- 2-3 cloves of garlic, minced small

- 1 C chopped carrots, onion, celery. Adjust based on you preference! I hate carrots but added anyway, to be honest, could have done without.

- Rosemary / Parsley

- Cheese Rind (I use Pecorino)

- High quality Parmesan cheese

-1 C or so white wine

- Butter

- Black & Red Pepper

- a BLENDER or FOOD PROCESSOR! Important



Directions

1) Fully cook bacon and render all of the fat in a soup pot. (do you want to eat pieces of chewy fat in your soup?)

2) You should have a decent amount of fat/oil in your soup pot. Add a pat of butter and cook aromatics (carrots, onion, celery) for 5 min or so.

3) Add chopped garlic and all seasoning. I went with salt, red pepper, black pepper, garlic powder.

4) Add 1 C or so of white wine and deglaze pan, scraping up all of the brown bits from the bacon. Let wine reduce for 2 min.

5) Add stock, beans, a generous heaping of rosemary, and rind. Add 1/2 can of water. Let simmer on LOW for 30-45 min until slightly reduced.

6) Turn off heat and let soup rest for 10 min. Blend half of soup in a blender and add back to pot. Beware: if you try to cover the hot soup, it will explode. Make sure there is an opening or let it cool.

7) Add bacon, shaved parmesan, parsley, and stir.

8) Serve with a toasted piece of artisanal bread.



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