©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



White Bean and Bacon Soup

It was a bit cooler than normal here in SW Florida.  I knew that I had to make a soup that I spotted on Pinterest.  The original recipe can be found at Table for Two.  It was such a warm and filling soup.  It was seriously yummy!

3 cans cannelini beans, drained and rinsed
5 strips of bacon, cut in small pieces
1 medium onion, diced
2 cloves of garlic, minced
4 large carrots, peeled and diced
1 sprig of rosemary
4 cups of chicken stock
1 tbs tomato paste

In a large dutch oven, cook the bacon until crisp.  Remove the bacon and place on a paper towel to drain.

Add the onion, carrots to the bacon drippings and saute.  Add garlic and continue to cook for a minute.

Pour in the chicken stock, add the rosemary and tomato paste and mix will.  Add the beans.

Gently simmer the soup for about 45 minutes.  Remove the sprig of rosemary.

Ladle some of the soup into a blender and process until smooth.  You may do this with all of the soup, but I did want some texture.

Serve with the reserved bacon.

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