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White Bean Soup With Bacon and Herbs

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READY IN:
2hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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. 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.
  3. Stir in the garlic, bay leaf, and a teaspoon of chopped thyme and a teaspoon of chopped rosemary and cook until fragrant, about 2 minutes.
  4. 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.
  5. Discard the bay leaf and stir in the remaining thyme and rosemary. Season soup with salt and pepper and transfer to shallow bowls. Garnish soup with bacon and serve. (I put my bacon in the pot before serving).

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