Sunday Soup time!
This soup is so easy to make yet so satisfying and yummy. It’s rustic and unpretentious, just the way autumn eats should be.
3 bacon strips, chopped
1 celery stick, diced
2 medium carrots, diced
1 medium yellow onion, chopped
4 garlic cloves, minced
2 c cooked white beans
4 c chicken stock
A generous handful of basil, chiffonaded
Salt/cracked black pepper
*How to cook white beans: place 1c dried beans into medium pot and fill with water, almost to the top. Add 2 tsp salt and cover with lid. Bring to boil and simmer for about 1h15m, or until fully cooked. Drain.
Soup: On medium heat, render bacon in medium soup pot, about 5m. Drain off half of the fat. Add garlic and saute for 1m. Add celery, carrots, onion, a pinch of salt and 1/2 tsp pepper. Saute for 5m, until onion is translucent. Add beans and broth, cover with lid and bring to boil. Remove lid and simmer for 15m. Re-season if necessary. Stir in basil. Enjoy. And don’t forget to share ; )
…this is my third post in a row of a recipe with bacon. If I keep going like this, I might have to start seeing a cardiologist.