Description
A comforting and creamy soup made with bacon and white beans, perfect for chilly days.
Ingredients
Scale
- 10 strips bacon, diced
- 2 large shallots, diced small
- 3 medium carrots, diced small
- 3 medium celery stalks, diced small
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 4 cups chicken stock
- 2 cans cannellini beans, undrained
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 Parmesan rind
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- Cook diced bacon until crispy, remove bacon but keep drippings.
- Sauté shallots, carrots, celery until soft. Add garlic and seasonings, cook 1 minute.
- Add wine, scrape pot bottom, reduce wine to 2 tablespoons.
- Add stock, beans, herbs, Parmesan rind. Bring to boil then simmer covered 15-18 minutes.
- Remove herbs and rind. Stir in bacon, cream, parsley, cheese. Season to taste.
- Optional: blend part of soup or mash some beans for thicker texture.
Notes
- Use smoked bacon for deeper flavor.
- Can substitute wine with stock or vinegar.
- Dairy-free option: use coconut milk.
- Keeps 3 days refrigerated or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg