White Bean Soup Recipe
Ingredients
| Bacon strip | 6 | |
| White kidney beans | 3 Can (10oz), drained, rinsed | |
| Chicken broth | 3 Can (10oz) | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon, crushed |
Directions
1. Cook and stir bacon in Dutch oven over medium-high heat about 10 minutes or until crisp.
2. While bacon is cooking, blend 1-1/2 cans beans and broth in blender or food processor until smooth.
3. Drain all but 1 tablespoon bacon fat from Dutch oven. Stir in onion, garlic, thyme and rosemary. Reduce heat to medium; cover and cook 3 minutes or until onion is transparent. Uncover and cook 3 minutes or until onion is tender, stirring frequently.
4. Add pureed bean mixture and remaining 1-1/2 cans beans to bacon mixture. Cover and simmer 5 minutes or until heated through.
2. While bacon is cooking, blend 1-1/2 cans beans and broth in blender or food processor until smooth.
3. Drain all but 1 tablespoon bacon fat from Dutch oven. Stir in onion, garlic, thyme and rosemary. Reduce heat to medium; cover and cook 3 minutes or until onion is transparent. Uncover and cook 3 minutes or until onion is tender, stirring frequently.
4. Add pureed bean mixture and remaining 1-1/2 cans beans to bacon mixture. Cover and simmer 5 minutes or until heated through.
Chef
