Recipe: White Bean & Sage Soup with Smoky Bacon

Recipe: White Bean & Sage Soup with Smoky Bacon

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.



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