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White Bean Soup

Ingredients
  Bacon strips 36 Ounce, cut into 1/2-inch pieces (6 Pieces, About 6 Ounce Each)
  Canned white kidney beans/Canned cannellini beans 45 Ounce, drained, rinsed, divided (3 Cans, 15 Ounce Each)
  Chicken broth 42 Ounce (3 Cans, 14 Ounce Each)
  Onion 1 Medium, finely chopped
  Garlic 3 Clove (15 gm), minced
  Dried thyme leaves 1 1⁄2 Teaspoon
  Dried rosemary 1 1⁄2 Teaspoon, crushed
Directions

1. Cook and stir bacon in Dutch oven over medium-high heat about 10 minutes or until crisp.
2. While bacon is cooking, blend 1-1/2 cans beans and broth in blender or food processor until smooth.
3. Drain all but 1 tablespoon bacon fat from Dutch oven. Stir in onion, garlic, thyme and rosemary. Reduce heat to medium; cover and cook 3 minutes or until onion is transparent. Uncover and cook 3 minutes or until onion is tender, stirring frequently.
4. Add pureed bean mixture and remaining 1-1/2 cans beans to bacon mixture. Cover and simmer 5 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Bean
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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