Description
A comforting, rustic dish that balances the smoky depth of cured pork with the earthy sweetness of tender white beans.
Ingredients
Scale
- 6 ounces bacon (chopped)
- 1 medium yellow onion (diced)
- 2 large carrots (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 cans (15 ounces each) cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 1 cup water
- Salt and black pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon juice (optional)
Instructions
- Render chopped bacon in a large pot over medium heat until crispy; remove bacon and set aside, leaving fat in pot.
- Sauté diced onion and carrots in bacon fat until softened, then add garlic and thyme for the last minute.
- Add vegetable broth and white beans; bring to a boil, then simmer covered for 15-20 minutes.
- Partially blend the soup with an immersion blender to thicken the broth while keeping some texture.
- Season with salt and pepper, stir in lemon juice if using, and serve topped with reserved bacon and parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 15
- Cholesterol: 20
Keywords: Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months, but add bacon and parsley after reheating. Adjust consistency with broth or water as needed.