Ingredients :
- 3 cans white beans, rinsed and drained (navy beans would be even better)
- 4 slices bacon (I used a nice thick cut- if you're using thinner bacon, maybe try 6 slices)
- 1-2 carrots, minced
- 1-2 stalks celery, minced
- 1 medium onion, chopped fine
- 4 cups chicken broth
- 2 cups water
- 1-2 bay leaves
- 1/2 small can tomato paste (approx 2 tbsp)
- to taste salt and pepper
Method :
- In the pan you plan to cook the soup in, fry the bacon on both sides until most of the fat is rendered, but not crispy.
- Remove the bacon from the pot, leaving the rendered grease behind. Add the carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
- Add the beans, broth, water, and bay leaves. Partially cover and cook over low heat for a good long while. (I let it go for a couple of hours- this is a great thing to do on a rainy sunday, because it makes your kitchen smell fantastic. But I think 30 minutes would do in a pinch.)
- Chop the bacon in to tiny pieces. Add chopped bacon and tomato paste to the soup. Cover again and cook another 20 minutes or so.
- Just before serving, use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact. (If you don"t have an immersion blender, remove about 2 cups of the soup, puree in a blender, and stir back into the pot.) Season with salt and pepper to taste (it shouldn"t need much; the bacon is salty, so start with a light hand) and serve.
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