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“In ‘The Ski House Cookbook’”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot over medium heat, cook the bacon until crisp, about 8 minutes.
  2. Remove the bacon to drain on paper towels.
  3. Remove all but 2 tablespoons of the bacon fat from the pot.
  4. Add the onion, celery, carrot, shallot, and garlic to the pot and cook for 4 minutes.
  5. Add the broth, beans, thyme, and bay leaves and bring to a boil.
  6. Decrease heat and simmer for 15 minutes, or until the beans begin to fall apart.
  7. Puree the soup until smooth with an immersion blender.
  8. Alternatively, transfer the soup in batches to a traditional blender and puree.
  9. Season to taste with salt and pepper.
  10. Crumbled the reserved bacon.
  11. Serve the soup immediately, topped with the bacon.

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