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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Portuguese Chicken, Bacon and White Bean Soup Recipe

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This recipe for Portuguese Chicken, Bacon and White Bean Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese
Directions:
Directions:
Put the beans into a large pot. Add water to cover by 2 inches and soak for at least 8 hours or overnight. Then drain.

Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes. Use a slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, and cayenne.

Cook, stirring occasionally, until the shallots soften, about 1 minute. Add the beans to the pot with the stock, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours. Stir in the chicken, salt and the reserved bacon and heat through.
Remove and discard bay leaves. Ladle into warm bowls and sprinkle with the grated cheese.

 

 

 

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