White Bean and Bacon Soup
The smoky flavor of bacon enriches this smooth bean puréed soup.
Serves: 6Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 3 Tbsp. olive oil, divided
- 3 garlic cloves, minced
- 2 medium onions, peeled and diced
- 12 cups chicken broth
- 3 cups navy beans, soaked overnight and drained
- 1 lb. bacon
- 1 tsp. finely chopped rosemary
- 1 tsp. finely chopped thyme
- Salt and pepper
- In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and onions and sauté for 3 minutes on medium heat. Pour in the broth and add the beans. Bring to a boil, reduce to a simmer, and cook for 1½ hours.
- Meanwhile, heat the remaining tablespoon of oil in a skillet. Sauté the bacon on medium-high heat until crispy. Set the bacon aside on paper towels to cool.
- When the soup is done cooking, use a slotted spoon to remove about 1 cup of the cooked beans. Set aside. Purée the remaining soup in a blender or food processor.
- Stir the purée back into the soup pot. Add the rosemary and thyme, and salt and pepper to taste. Simmer for about 5 minutes to reheat. Crumble the bacon; use as a garnish for each individual serving, along with the reserved beans.