I've always loved cannellini beans. They are light, smooth, and full of flavor and work perfectly in this soup! The combination of cannellini beans, bacon, rosemary and the olive oil just work so well together in this soup. I hope you enjoy it as much as I did. When I originally made this recipe I used shredded parmesan cheese. I do not recommend this. It clumped together and stuck to the bottom of the pot and was just weird and a little awkward to eat. Learn from my mistake, grated parmesan is definitely the way to go!
Ingredients:
2 Tablespoons olive
oil
4 strips of thick
cut bacon, chopped
1 large onion,
diced
5 cloves of garlic,
diced
2 quarts of chicken
broth
2 (14.5 oz) cans of
cannellini beans, rinsed and drained
2 bay leaves
2-3 sprigs fresh
rosemary
1 teaspoon dried
thyme
¼ cup heavy cream
¾ cup grated
parmesan cheese
salt and pepper to taste
salt and pepper to taste
In a large
stockpot, heat olive oil over medium heat. Add bacon to the oil and cook until
crispy, about 7-9 minutes.
Remove the bacon with a slotted spoon and drain on
paper towels.
After removing the bacon from the pot, add the diced onion to the
reserved bacon drippings and season with salt and pepper. Cook the onion for
about 5-7 minutes, stirring occasionally, until they begin to soften and become
transparent.
After cooking the onion for 5-7 minutes, add the garlic and cook
for 1 more minute.
Add the chicken broth, cannellini beans, bay leaves,
rosemary, and thyme.
Bring to a boil, cover, and reduce the heat to low and simmer
for 15 minutes.
Stir in the heavy cream and parmesan cheese and cook for 5 more
minutes. Remove the rosemary stems and season with additional salt and pepper
to taste.
Serve each bowl with
a ladle of soup and garnish with crispy bacon pieces.
Hope you enjoy this delicious rustic soup!
'Till next time,
Caroline
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