Bacon & bean soup
Recipe by Katrin Pechinger
10 to 12 strips bacon or Italian salami, diced
1 yellow onion, diced
1 celery stalk, diced
1 carrot, peeled & diced
3 garlic cloves
2 cans white beans, drained and rinsed
3 cups (= 700 ml) chicken broth
1 bay leaf
1/2 cup (=120 ml) tomato sauce/ passata
Salt & pepper to taste
Prep. Time → 10 min
Cook Time → 60 min
1. Heat a large pot over medium-high heat. Add bacon/salami and cook until crispy, about 5 to 8 minutes. Remove to a paper- towel lined plate.
2. Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.
3. Add the beans and chicken broth. Stir to combine. Add the bay leaf.
4. Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for approx. 1 hour, stirring occasionally.
5. Remove the bay leaf from the soup, transfer the soup to a blender or grab an immersion blender. Carefully pulse the soup until the desired consistency is reached.
6. Add tomato sauce to the soup. Stir to combine. Add 1/2 of the bacon/salami back into the soup, and season with salt and pepper to taste.
7. Portion soup into serving bowls and garnish with remaining bacon.
main courses, soup January 26, 2019 20:21
Author Yellowblissroad
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