White Bean Soup Recipe

 

Ingre­di­ents                        BACK TO POST HERE

  • 2 cans Great North­ern beans
  • 3 table­spoons olive oil
  • 1 large onion, chopped
  • 1 cup canned stewed tomato, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 8 gar­lic cloves, chopped
  • 3 bacon slices, chopped
  • 4 cups (or more) chicken stock
  • 1 tea­spoon fresh rose­mary, chopped
  • 1/2 cup heavy cream
  • grated Parme­san to finish

Direc­tions

Heat olive oil in heavy large pot over medium-high heat. Add onion, car­rots, cel­ery, gar­lic and bacon and sauté until veg­eta­bles are ten­der, about 6 minutes.

Add beans, chicken stock, heavy cream, canned tomato, and rose­mary. Bring soup to a boil. Reduce heat to medium-low; cover and sim­mer until beans are very ten­der, stir­ring occa­sion­ally, about 1 hour.

Add more chicken stock by 1/4 cup­fuls to thin soup, if desired. Gar­nish with grated Parmesan.

Sea­son soup to taste with salt and pepper.

This is a Mar­cus Samuels­son recipe. Orig­i­nal can be found here.

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