I made a whole batch of this so I would be set for an easy and tasty lunch for the next few days. It’s adapted slightly from a Cooking Light recipe from January 2001.
White Bean Soup with Bacon
2 tsps olive oil
1/2 cup bacon, chopped
1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
2 garlic cloves, minced
3 cups water
1 tsp chicken-flavored “Better Than Bullion”
2 (19 oz) cans white beans, undrained
2 bay leaves
2 Tbsps fresh parsley, minced
2 Tbsp sherry
1/4 tsp black pepper, freshly grated
Combine water and Better Than Bullion and blend well.
Heat oil in large stockpot over medium heat and add the bacon. Sauté for 3-4 minutes. Add the onion, celery, carrots and garlic and sauté until soft, about 3 minutes.
Add the water, beans, bay leaves and broth mixture and bring to a boil. Simmer, partially covered for 20-25 minutes. Add the parsley, sherry and black pepper and cook another minute. Remove from heat and discard bay leaves. Blend soup briefly with an immersion mixer to the desired consistency.
Makes 4 servings.