Soup

White Bean Soup

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

This comforting soup is creamy and hearty, with a unique texture. Great for a cold winter night!

Difficulty

Medium-high – 4/5 stars

Servings

6 bowls

Approx. time to make

1 hour

Ingredients

  • 2 tablespoon butter

  • 2 shallots, minced

  • 2 fresh sage leaves

  • 3 15oz cans cannellini beans, drained of liquid

  • 4 cups chicken broth

  • 6 cloves garlic, minced

  • 1/2 cup heavy cream or half and half

  • 6 strips of bacon

  • 2 large carrots, chopped

  • 1/2 teaspoon thyme (dried or fresh)

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon crushed red pepper flakes

Directions

  • Start by melting the butter in a soup pot over medium heat. Add half of the garlic (3 cloves worth) and half of the shallots (1 shallot worth) into the pot and saute a few minutes until the shallots are softened. Stir in both fresh sage leaves and cook until fragrant.
  • Into the pot add two cans worth of drained beans, chicken broth, thyme, parsley, red pepper flakes, and black pepper. Bring the mixture to a simmer.
  • Allow the soup to cool slightly, then carefully ladle 1/2 of the soup and all it’s contents into a blender. Puree the mixture in the blender until smooth. Remove the pureed mixture into a separate bowl temporarily. Repeat with the other half of the soup, then pour your fully pureed soup back into your soup pot. Keep the soup on low heat and covered while you do the next step.
  • In a skillet or frying pan, cook bacon over medium heat until crisp and cooked through. Remove bacon to a paper-towel lined plate to cool. Pour out or remove most of the bacon fat in the pan but leave behind a little to saute the vegetables, about 1 tablespoon of drippings. Add remaining garlic, shallots, and carrots into the pan and cook until everything is softened. Chop up your cooked bacon into small bite-size pieces.
  • Pour all the contents of your frying pan into the soup pot with the warm soup. Add the last can of beans and your chopped bacon into the pot. Increase the heat and allow the soup to come to a boil, then immediately turn the heat down and simmer, uncovered for about 15 minutes. Turn off the heat and immediately stir in cream or half and half. Serve hot with a crusty bread!

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