WHITE BEAN & BACON SOUP

White Bean & Bacon Soup image

Provided by slb2008

Categories Beans

Time 2h15m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 18

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1 lb great northern bean, dry
4 cups cold water
2 tablespoons olive oil
1 cup bacon, diced (smoked bacon ends)
2 celery ribs, sliced
2 carrots, peeled and diced
1 medium onion, diced
2 -3 garlic cloves, sliced
1/3 cup white wine
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon cracked black pepper
1/4 teaspoon red chili pepper flakes (optional)
1 teaspoon ground sage
1 tablespoon herbs (McCormick's Seasoned Herb Medley, or similar)
4 cups chicken stock
5 -6 cups water
2 tablespoons flat leaf parsley, finely chopped

Steps:

Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander.
Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
Stir in the parsley, remove from heat and let stand, covered until cooled.

Nutrition Facts : Calories 327, Fat 17.7, SaturatedFat 4.9, Cholesterol 21.1, Sodium 1630.8, Carbohydrate 26.7, Fiber 6.6, Sugar 4.7, Protein 13.6