Ingredients
Scale
- 6 slices of bacon, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cans (15 oz each) of white beans, drained and rinsed
- Salt and pepper to taste
- Fresh parsley for garnish
You can substitute the white beans with cannellini beans or even chickpeas for a slightly different texture. If you prefer a vegetarian version, simply omit the bacon and use vegetable broth instead.
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the diced onion to the pot and sauté for about 5 minutes, or until translucent. Stir in the garlic, carrots, and celery, cooking for another 3-4 minutes until the vegetables are softened.
- Sprinkle in the thyme and rosemary, stirring to coat the vegetables with the herbs.
- Pour in the chicken broth and bring to a gentle simmer. Stir in the white beans and return the bacon to the pot.
- Allow the soup to simmer for 20 minutes, letting the flavors meld together beautifully.
- Season with salt and pepper to taste. If you prefer a thicker consistency, use a potato masher to gently mash some of the beans within the pot.
- Serve hot, garnished with fresh parsley for a burst of color and freshness.
Remember, cooking is about intuition as much as it is about following a recipe. Feel free to adjust the seasoning according to your taste and enjoy the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
