Creamy Bacon and White Bean Soup
 
 
Makes 6-8 servings
Ingredients
  • 2½ cups dried Great Northern beans
  • 4 strips bacon, cut into lardons
  • 1 medium onion, diced
  • 4 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried rosemary
  • 5 cups chicken broth
  • 1 tablespoon tomato paste
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Place beans in a large bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well and set aside.
  2. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  3. Remove all but 3 tablespoons of fat from pot. Add onion, carrots and garlic and cook, stirring occasionally, until tender, about 5 minutes.
  4. Add thyme and rosemary and cook for 1 minute.
  5. Add chicken broth and tomato paste and stir well to incorporate. Add beans and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes.
  6. Remove about half of vegetables, beans and liquid from pot and purée; return to pot. Season with salt and pepper to taste.
  7. Serve with bacon.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-bacon-and-white-bean-soup/