It’s the first day of autumn, my favourite season. Now, rather than bleating about it incorrectly since the end of August, people will be correct when they say summer is over. And I will make a lot more soups and stews, which is one of the reasons I like fall so much.
This is an easy to make, hearty soup, perfect for the season.
Here’s what to do.
Get some beans, onion, garlic and carrots.
Chop the onion.
Chop the carrots too.
Don’t forget the garlic. Slice it.
Take 4 slices of bacon…
Slice it, then start cooking it in a large pot.
Add the chopped carrots and onion and the sliced garlic and cook them.
Here are bay leaves and rosemary.
Now add the beans, bay leaves, salt, pepper and chicken stock to the bacon/vegetable mixture and cook that.
Mash the mixture with a potato masher, a lot for slightly chunky soup, just a bit for very chunky soup.
Serve the White bean soup.
White Bean Soup
Serves 6 hungry soup lovers
2 14-oz. cans white cannellini beans, rinsed and drained
4 slices bacon, sliced into 1″ pieces
2 carrots, peeled and roughly diced
1 onion, peeled and roughly diced
3 cloves garlic, sliced
2 bay leaves
1 tsp. dried rosemary
salt and pepper to taste
3 cups chicken stock
1/2 cup cream
olive oil to finish
In a large pot, cook the bacon over medium heat for 5 – 8 minutes, until almost cooked but not crisp. Add the diced carrots, diced onion and minced garlic and continue to cook, until the vegetables are slightly softened.
Add the beans, bay leaves, dried rosemary, salt and pepper and chicken stock to the bacon and vegetables. Cook over medium heat for about 45 minutes, until the beans begin to break up. Take out the bay leaf and mash the mixture with a potato masher.
Take the soup off the heat and add the cream. Check the soup for seasonings, then ladle it into serving bowls. Drizzle olive oil over top and serve.