Name: Rustic White Bean and Bacon Soup
Ingredients: 6 slices thick-cut bacon, chopped; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 (15 oz) cans cannellini beans, rinsed and drained; 4 cups chicken stock; 1 tsp dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tbsp fresh parsley, chopped

Description

A hearty and comforting soup featuring creamy white beans, savory bacon, and aromatic vegetables in a rich broth.

Ingredients

Scale

For the Crust:

6 slices thick-cut bacon, chopped
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 (15 oz) cans cannellini beans, rinsed and drained
4 cups chicken stock
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped

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Instructions

1. Prepare the Crust:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Cook in the bacon fat for 6-8 minutes, until vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken stock and add the drained white beans, dried thyme, and bay leaf. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Using a potato masher or the back of a spoon, lightly mash some of the beans to thicken the soup. Season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with the reserved crispy bacon and fresh chopped parsley before serving.

Notes

You can customize the seasonings to taste.