A rich and creamy soup, serve with a nice crusty loaf of breads.
4 slices bacon, finely chopped
1 garlic clove, peeled
1 medium onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1½ teaspoons olive oil, divided
½ teaspoon kosher salt, divided
1 tablespoon dry white wine, or vermouth
2 cans (15.5 oz cannellini beans drained
(or 1 pound dried, soaked overnight)*
1 rosemary sprig
1 bay leaf
Pinch freshly ground black pepper
4 cups chicken or vegetable broth, low sodium
Grated Parmesan for garnish
Nutritional information per serving (based on 6 servings):
Calories 245 (9% from fat) • carb. 36g • sugars 4g • pro. 18g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 500mg • calc. 119mg • fiber 13g
Put the bacon in a medium stockpot or large saucepan set over medium heat. Cook until crispy. Remove and reserve.
While the bacon is cooking, prep the vegetables. Put the garlic, onion and celery into the chopping cup. Select Speed 5 and process until chopped, about 5 seconds.
Once bacon is done cooking and has been reserved, reduce the heat to medium low. Add the oil. Once hot, transfer the chopped vegetables with a pinch of the salt to the pot. Sauté until softened, about 4 to 6 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up the brown bits from the bottom of the pan and working into the mixture); let cook until fully evaporated. Add the beans, rosemary, bay leaf, remaining salt and pepper and stir to mix. Heat until beans are warmed through, about 4 to 5 minutes. Add the broth and increase the heat to bring to a boil. Once boiling, reduce heat and simmer, partially covered, for about 60 to 75 minutes. Remove the rosemary sprig and bay leaf.
Using the blending shaft, select Speed 3 and blend, until smooth. If using a larger saucepan, tilt the pan to one side, away from you, to ensure that the protective guard of the blade is fully submerged to prevent splatter.
Taste and adjust seasoning as desired. Garnish with a sprinkling of the cooked bacon/prosciutto and grated Parmesan.
* When using soaked dried beans, you may have to add more broth and a bit more salt as well.
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