Bacon and Bean Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound great northern beans, navy beans, or cannellini beans, picked over, rinsed, and soaked overnight
02 -
8 ounces bacon, cut into 1-inch pieces
03 -
1 cup onion, diced
04 -
1 cup celery, diced
05 -
1 cup carrot, diced
06 -
3 cloves garlic, chopped
07 -
1 pinch red pepper flakes (optional)
08 -
6 cups chicken broth or vegetable broth
09 -
1 teaspoon thyme, chopped, or 1/2 teaspoon dried thyme
10 -
2 bay leaves
11 -
1/4 cup parmigiano reggiano, grated (optional)
12 -
Salt and pepper to taste
13 -
1 tablespoon parsley, chopped (optional)
# Instructions:
01 -
Cook the bacon in a large saucepan or pot until crisp. Set aside on paper towels to drain, and drain all but 2 tablespoons of the grease from the pan.
02 -
Add the onions, celery, and carrots to the saucepan and cook over medium-high heat until tender, about 7-10 minutes.
03 -
Add the garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
04 -
Add half a cup of the broth and deglaze the pan by scraping up the brown bits off the bottom with a wooden spoon as the broth simmers.
05 -
Add the remaining broth along with the beans, thyme, and bay leaves. Bring to a boil, reduce the heat, and simmer covered for 1.5-2 hours until the beans are tender. Remove the bay leaves.
06 -
Turn off the heat, add the parmesan, and let it melt into the soup.
07 -
Add the cooked bacon back into the soup. Season with salt and pepper to taste before garnishing with parsley, if desired.
# Notes:
01 -
Soaking the beans overnight ensures even cooking and tenderness.
02 -
Deglazing the pan adds depth to the soup flavor.
03 -
You can puree some or all of the beans for a creamier texture.