There's nothing better than a bowl of soup with smoky bacon when you're craving comfort food. Create this rich and creamy version by blending pantry-friendly white beans into a flavorful broth that will have you licking the bowl.
Serves: 5, Serving size: 369 g
Calories 272, Protein: 16g, Carbs: 35 g, Fat: 5 g
Ingredients
- 116 g smokes bacon, diced (the macros for this recipe were calculated using Wellshire Farms brand of bacon)
- 250 g yellow or white onion, finely diced
- 125 g carrot, peeled and diced
- 125 g celery, diced
- 1 tsp dried thyme
- 1 tsp salt
- 2 x 15 oz cans of white cannellini beans, drained
- 1 tbs apple cider vinegar
- 2-3 sprigs of fresh sage
- 1000 g (1 liter) of chicken or vegetable stock
- 30 g parmesan cheese, shredded
- juice of 1 lemon
- additional salt and pepper as needed
Directions
- Heat a large pot or dutch oven over medium heat. Add the diced bacon and cook until brown and cripsy, about 5-7 minutes. Remove the crispy bacon with a slotted spook and leave it to drain on a paper-towl-lined plate.
- Add the onion, carrot, celer, dried thyme and 1 tsp of salt to the leftover hot bacon grease. Let the vegetables cook until softened, about 5 minutes. Add in the apple cider vinegar and drained cannellini beans, fresh sage and stock. Bring the mixture to a boil, then turn the heat down and simmer for 15 minutes.
- Remove the sprigs of sage. Then, in batches, ladle the hot soup into a a blender and blend until smooth, taking care to only fill the blender halfway (hot liquids expand when blended and will result in a scalding mess if you overfill the blender). You can also use an immersion blender if you have one.
- Stir in the parmesan cheese and the juice of one lemon. Tast and add salt and pepper as necessary
- Portion the soup into bowls and sprinkle with bacon, taking care to weigh and portion the bacon so that each serving gets and even amount of garnish
- Store the remaining soup in the refrigerator or freeze.
