White Bean & Bacon Soup
- ½ pound bacon, chopped
- 1 TBS olive or grapeseed oil
- 1 TBS butter
- 1 cup small-diced onion
- ½ cup diced carrots
- 5 cloves garlic, minced
- 4 15-ounce cans of Cannellini beans (white beans), drained and rinsed
- a few pinches salt and pepper
- 1 TBS herbs (like basil or Italian seasoning)
- 2 dashes of Tabasco or a sprinkling of red pepper
- 32 (4 cups) ounces of chicken stock
- ¼ cup pesto
- In a large heavy-bottom pot over medium-high heat, cook the chopped bacon until crisp.
- Remove the pot from the heat. Remove the bacon with a slotted spoon, drain it on a paper towel and place it in a small bowl for later use.
- Discard all but 1 TBS of the bacon fat. Add the olive oil and butter to the bacon fat and return the pot to the heat. Once melted, add your onions and carrots and allow them to cook till softened, stirring occasionally – about 5 minutes.
- Add the garlic and stir frequently for about 2 minutes.
- Add the beans, salt & pepper, seasoning(s) and stock. Stir well.
- Add Tabasco/red pepper and half of your reserved crispy bacon; simmer over med-low, covered, for 45 minutes to an hour.
- With 10 minutes left to go, use a spoon to mash about ¼ of the beans, which will make the soup a bit creamier. Reduce the heat to low until the soup is finished cooking. Remove from the heat, taste, and adjust your seasoning.
- Let the soup sit for at least 10 minutes prior to serving. When ready to serve, ladle into small bowls, top with a dollop of pesto and some crispy bacon and enjoy! This soup is fabulous reheated as well.
Recipe courtesy of musingsofahousewife.com