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Creamy White Bean and Bacon Soup

One of my all-time favorite soups to make in the chilly weather! So much flavor and so creamy!

Creamy white bean and bacon soup will warm you right up! The flavors are INCREDIBLE - smokey, creamy, and so hearty!!

INGREDIENTS

  • 2 cups of dried cannellini beans
  • 5 strips of bacon cut into tiny pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 carrots peeled and chopped
  • 1 tbsp or more of fresh rosemary chopped
  • 4 cups chicken stock
  • 1 tbsp tomato paste
  • Salt and pepper to taste

INSTRUCTIONS

  • Soak your beans overnight covered in water. Drain the next day and set aside.
  • In a large stockpot, add the bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.
  • If there's a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
  • Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.
  • Gently pour in the chicken stock and add the drained beans. Whisk the tomato paste in until all has dispersed and incorporated into the soup.
  • Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
  • When the soup is ready, carefully use your immersion blender and gently pulse the bean mixture until a desired creamy texture is achieved. You see whole beans in my picture - that's because I gently pulsed and left some beans whole because I wanted texture in my soup. You're more than welcome to blend the entire mixture to be more of a puree consistency. If you're worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in. Really, it's all up to preference! :)
  • Serve hot with bacon pieces on top.
  • Store leftovers in an airtight container in the refrigerator.


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