White Bean Soup with Bacon and Herbs

White Bean Soup with Bacon and Herbs

from foodandwine.com
Soup
120 min
12 servings

Inspired by Spanish caldo gallego, this white bean soup recipe with bacon and herbs is warming but light. The bacon adds a smoky note and a crispy garnish at the end.

Ingredients

  • 1 ¼ poundsthick-sliced bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoonsextra-virgin olive oil
  • 1spanish onion, finely chopped
  • 1 largecarrot, finely diced
  • 2celery ribs, finely diced
  • 4garlic cloves, minced
  • 1fresh bay leaf
  • 2 teaspoonschopped fresh thyme, divided
  • 2 teaspoonschopped fresh rosemary, divided
  • 1 pounddried great northern beans, soaked overnight and drained
  • 10 cupschicken stock
  • kosher salt
  • freshly ground black pepper

Directions

  1. 1

    In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

  2. 2

    Heat the olive oil in the soup pot. Add the onion, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

  3. 3

    Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.