White Bean and Bacon Soup
Vegetables, beans, and bacon
- 1 T olive oil
- 2-3 carrots, diced
- 2-3 celery ribs, diced
- 1 onion, diced
- 2 cloves of garlic, minced (or 2t minced garlic)
- 4 cups chicken broth
- 3 cans white beans, drained and rinsed
- 1-2 tomatoes, diced
- 2 big handfuls of crumbled bacon (or a pound, or about 1 cup – it doesn’t really matter)
- 1 t thyme
- 1 t savory, ground
- 1 t white pepper
- Salt and pepper
DirectionsSauté carrots, onion, celery, and garlic in oil and salt and pepper over medium until crisp-tender, about 5 minutes.
Turn heat to high and add broth, beans, tomatoes, and more salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
Remove cover and turn off heat. When cool enough, purée with an immersion blender until you get the consistency you’re looking for. We like “mostly blended” but with some beans and carrots still whole. (Or do this in batches in a regular blender.)
Turn heat back on to warm. Add bacon, thyme, savory and white pepper – maybe some more salt too. Stir and let warm for about 5 minutes. Taste and add seasonings as needed.