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24
Winter White Bean Soup
A rich and creamy soup, serve with a nice crusty loaf of bread.
Makes about 6 cups
1½ teaspoons olive oil, divided
4 slices bacon, finely chopped
1 garlic clove, chopped
1 medium onion, chopped
1 celery stalk, chopped
½ teaspoon kosher salt, divided
1 tablespoon dry white wine, or vermouth
2 cans (15.5 ounces. cannellini beans, drained
(or 1 pound dried, soaked overnight)*
1 rosemary sprig
1 bay leaf
Pinch freshly ground black pepper
4 cups chicken or vegetable broth, low sodium
Grated Parmesan for garnish
1. Put the bacon in a medium stockpot or large saucepan set over
medium heat. Cook until crispy. Remove and reserve.
2. Once bacon is done cooking and has been reserved, reduce the heat to
medium low. Add the olive oil. Once hot, add the chopped vegetables
with a pinch of the salt to the pot. Sauté until softened, about 4 to 6
minutes. Add the wine/vermouth, stirring to deglaze the pan (picking
up the brown bits from the bottom of the pan and working into the
mixture); let cook until fully evaporated. Add the beans, rosemary, bay
leaf, remaining salt and pepper and stir to mix. Heat until beans are
warmed through, about 4 to 5 minutes. Add the broth and increase the
heat to bring to a boil. Once boiling, reduce heat and simmer, partially
covered, for about 60 to 75 minutes. Remove the rosemary sprig and
bay leaf.
3. Using the blending shaft, select Speed 3 and blend, until smooth. If
using a larger saucepan, tilt the pan to one side, away from you, to
ensure that the protective guard of the blade is fully submerged to
prevent splatter.
4. Taste and adjust seasoning as desired. Garnish with a sprinkling of the
cooked bacon and grated Parmesan.
* When using soaked dried beans, you may have to add more broth and a
bit more salt as well.
Nutritional information per serving (based on 6 servings):
Calories 245 (9% from fat) • carb. 36g • sugars 4g • pro. 18g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 500mg • calc. 119mg • fiber 13g
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