Mmm mmm mmm, I love me some soup on a rainy fall day. A storm blew through our town in the last two days, so I had to whip up one of my favorites: white bean with bacon soup. It’s scrumdillyumtious and perfect on a fall day.
White Bean with Bacon Soup
1 lb dry cannellini beans (soaked as directed)
3 14.5 oz cans chicken or vegetable broth
3 medium shallots, finely diced
2 tbsp butter
2 bay leaves
¾ tsp dried thyme
¾ cup diced peeled carrots
5-6 strips cooked apple wood smoked bacon
¾ cup lowfat milk
salt to taste
Prepare dried cannellini beans as directed on package (with overnight or quick soak) in a large pot, drain any remaining water. Add diced shallots to butter in separate pan and brown for 2 to 3 minutes. Add broth and shallots to beans in pot and bring to a low boil. Cook over medium low heat for 30 minutes.
Add carrots, bay leaves, thyme, and bacon and cook for another 25-30 minutes on low heat until beans and carrots are soft. Remove bay leaves, add milk, then with a hand mixer or in a blender, puree half of the soup until it becomes creamy. Add salt to taste. Reheat in pot to desired temperature. Serve warm with breadcrumbs, croutons, and/or diced bacon on top accompanied by breadsticks or sourdough slices. Yum.
Printable recipe here.
Here are six more favorite soups I’ve written about in the past:
Got a favorite soup recipe you’ve made or love to make? Please do your share your link or recipe in a comment, I’m always looking to try readers’ tasty favorites!!