CREAMY FENNEL AND WHITE BEAN SOUP WITH BACON

Creamy Fennel and White Bean Soup with Bacon image

Number Of Ingredients 13

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8 ounce Bacon (cooked and finely chopped)
2 Onion (finely chopped)
5 Garlic Cloves (finely chopped)
2 Fennel Seeds (finely ground)
3 cans Cannellini Beans (15.5 oz. drained and rinsed)
1.5 quarts Chicken Broth
1 sprig Rosemary (4")
1/2 teaspoon Salt
1 teaspoon Pepper
1 Olive Oil (drizzle)
1 Chives (snipped)
1 Lemon (wedges for garnish)
1 Fennel Bulb (chopped)

Steps:

In a Dutch oven, cook 8 oz. bacon until crisp. Set aside on a paper towel-lined plate. Pour off all but 2T of fat, return pot to med-low heat and sauté onions, fennel, garlic and fennel seeds.
Cook until tender, about 8 minutes. Drain and rinse beans. Reserve 1 1/2C of beans; add rest to pot.
Add 1 1/4qt low-sodium chicken broth, rosemary sprig and 1/2t salt and 1t pepper. Simmer 15 minutes. Discard the rosemary. Let soup cool 15 minutes.
Purée soup in batches and return to pot; add reserved beans. Heat for 10 minutes. S/P to taste and garnish with olive oil drizzle, chives and lemon wedges.