Creamy White Bean and Bacon Soup

Creamy-White-Bean-and-Bacon-Soup

INGREDIENTS:

  • 2 cups of dried cannellini beans
  • 5 strips of bacon, cut into tiny pieces
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 1 tbsp. (or more) of fresh rosemary, chopped
  • 4 cups chicken stock
  • 1 tbsp. tomato paste

INSTRUCTIONS:

  1. Soak your beans overnight covered in water. Drain the next day and set aside.
  2. In a large stockpot, add the bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.
  3. If there’s a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
  4. Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.
  5. Gently pour in the chicken stock and add the drained beans. Whisk the tomato paste in until all has dispersed and incorporated into the soup.
  6. Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
  7. When the soup is ready, carefully use your blender and gently pulse the bean mixture until a desired creamy texture is achieved. You see whole beans in my picture – that’s because I gently pulsed and left some beans whole because I wanted texture in my soup. You’re more than welcome to blend the entire mixture to be more of a puree consistency. If you’re worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in. Really, it’s all up to preference! 🙂
  8. Serve hot with bacon pieces on top.
  9. Store leftovers in an airtight container in the refrigerator.

Recipe from: tablefortwoblog

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