Hearty White Bean Soup with Bacon and Balsamic Drizzle
Author: 
Recipe type: Soup/Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 slices of cooked bacon, crumbled (reserve bacon grease)
  • 2 shallots OR 1 medium onion, finely diced
  • ½ lb carrots, sliced into thin coins on a diagonal
  • 6 celery ribs, sliced on a diagonal
  • 6 15 oz cans great northern beans in liquid
  • ½ tsp Rosemary, (give it a rough chop or rub it well between your fingers before adding to the pot)
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • Grated parmesan cheese
  • 3 tablespoons balsamic vinegar
  • ¼ cup (or slightly less) extra virgin olive oil
  • Salt and pepper to taste
  • (optional) spoonful of dijon mustard
Instructions
  1. In a large stockpot, soften shallots or onion in bacon grease (or olive oil) over medium heat.
  2. Add carrots and celery, and allow to soften 10-15 minutes.
  3. Add beans in their liquid, garlic powder and crushed rosemary.
  4. Cover and cook for 20 minutes at a gentle boil.
  5. Taste, add salt & pepper, taste again—and keep in mind that you’ll get a good amount of salt from the toppings.
  6. Cook for 20 more minutes, or longer if you have time.
  7. For the balsamic vinaigrette, mix a few tablespoons of balsamic, a quarter cup or so of olive oil, some salt and pepper in a glass jar, then shake well. A spoonful of dijon mustard is recommended, but I skipped it because Andy is not a fan :)
  8. Serve the hot soup topped with parmesan cheese, bacon crumbles and a drizzle of balsamic vinaigrette.
  9. Commence moaning. LOL
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2013/10/hearty-white-bean-soup-bacon-balsamic-drizzle/