INGREDIENTS
- 1 pound sliced bacon, cut into ¼ inch chunks (optional)
- 2 tablespoons olive oil (or another, preferred oil)
- 1 large yellow onion, peeled and diced small
- 2 carrots, peeled and diced small
- 2 celery ribs, diced small
- 5 garlic cloves, peeled and minced
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 pound of dry white beans (cannellini or great northern), soaked overnight and drained
- 3 quarts of chicken stock (or vegetable, if preferred)
- Salt and white pepper to taste
PREPARATION
Cook the bacon over medium heat until crisp, remove the bits and set aside, also reserving the fat.
Heat the oil in a soup pot over medium heat, add onion, carrot and celery and cook until soft. Stir in the garlic, bay leaf and half of the herbs, cook for two minutes. Add the drained beans, and (optional) 3 tablespoons of reserved bacon fat, and stock.
Simmer on low for 1-2 hours, until the beans are cooked through.
Discard the bay leaves, add the remaining herbs and season with salt & white pepper.
Serve and garnish with bacon bits.
TRY WITH
Real Thin Garlic Rosemary
Real Thin Garlic Rosemary
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