Bacon, Cauliflower & White Bean Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1⁄2 lb bacon, sliced into small pieces
- 2 cups onions, finely chopped
- 1 teaspoon thyme
- 2 tablespoons garlic, minced
- 1⁄2 cup white wine (optional)
- 1⁄4 teaspoon pepper
- 8 cups cauliflower florets (about 1 cauliflower)
- 8 cups chicken stock
- 2 (19 ounce) cans white kidney beans, drained well and rinsed
directions
- In a large pot, heat oil over medium heat.
- Add bacon and saute until golden, about 15 minute.
- Remove bacon from pot and set aside to cool.
- Add onions, garlic and thyme.
- Cook over low heat until onions are translucent, about 10 minute
- Add wine and continue cooking for 3 minutes.
- Add pepper, cauliflower, stock and beans.
- Bring to a boil and then lower to simmer.
- Cover and cook for 20 minutes or until cauliflower is tender.
- Let cool slightly. When cool enough, puree with a hand blender until velvety smooth.
- Serve warm, sprinkled with reserved bacon.
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RECIPE SUBMITTED BY
<p>Canadian wife and mother of two babies. TV reporter. Also a recovering vegetarian.</p>