White Bean Soup
|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|
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.