Hearty White Bean Soup with Bacon and Balsamic Drizzle
Author: adapted from Shauna Niequist
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
In a large stockpot, soften shallots or onion in bacon grease (or olive oil) over medium heat.
Add carrots and celery, and allow to soften 10-15 minutes.
Add beans in their liquid, garlic powder and crushed rosemary.
Cover and cook for 20 minutes at a gentle boil.
Taste, add salt & pepper, taste again—and keep in mind that you’ll get a good amount of salt from the toppings.
Cook for 20 more minutes, or longer if you have time.
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 :)
Serve the hot soup topped with parmesan cheese, bacon crumbles and a drizzle of balsamic vinaigrette.
Commence moaning. LOL
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2013/10/hearty-white-bean-soup-bacon-balsamic-drizzle/