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August 2, 2011
Italian White Bean Soup
Heart-warming Soups
Prep time:
20 minutescooking time:
11 minutes“Nana always said that a few strips of bacon go a long way toward flavoring a bean soup.”
Ingredients
Serves 4
- 6 strips bacon, cut into 1/2-inch pieces
- 3 (15-ounce) cans white beans, drained, rinsed, divided
- 3 (14-ounce) cans chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- Fresh thyme, optional for garnish
Directions
1
Cook and stir bacon in Dutch oven over medium-high heat until crisp, about 10 minutes.
2
Blend half of white beans and the chicken broth in a blender or a food processor until smooth, while bacon cooks.
3
Drain all but 1 tablespoon bacon fat from Dutch oven. Stir in chopped onion, minced garlic, thyme and rosemary.
4
Reduce heat to medium; cover and cook until onion is transparent, about 3 minutes. Uncover and cook until onion is tender, stirring frequently, about 3 minutes.
5
Add pureed bean mixture and remaining beans to bacon mixture. Cover and simmer until heated through, about 5 minutes. Garnish with fresh thyme, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Nana's soup, made with white beans and a handful of herbs, reminded her of the hearty Tuscan cooking of her homeland. She made her thick, rich version in minutes by pureeing canned beans in a blender. Nana also thickened soups by adding soft, crustless bread crumbs to the broth.
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