Add this garlicky, hearty white bean soup to the weeknight rotation.
Serve with crusty bread and you’ll soon be wiping the bowl clean!
The natural properties of starch and protein in beans helps thicken the soups.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
it’s possible for you to also mash some of the cooked beans to further thicken the soup.
Ingredients
3(15.5-oz.
)sweet onion, thinly sliced (about 1 1/2 cups)
3large(2 1/2 oz.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
each)celery stalks, finely chopped (1 1/2 cups)
3medium(3 oz.
2 1/2cupschicken broth
1tsp.driedItalian seasoning
1/2tsp.black pepper
1medium-size(8 oz.
Mash beans using a fork; set aside.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Cook bacon until crispy:
Heat a large Dutch oven over medium-high.
Add bacon; cook, stirring occasionally, until browned and crispy, 6 to 8 minutes.
Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Bring to a boil over high, stirring occasionally.
Reduce heat to medium low; simmer until carrots are tender and soup thickens, about 10 minutes.
Stir in cream; cook, stirring constantly, until heated through, about 1 minute.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Season with salt to taste.
Garnish and serve:
Divide soup among bowls; top each with about 2 teaspoons cooked bacon.
Serve with grated Parmesan cheese and crusty bread.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
