Ingredients: |
Ingredients: 2 c. dried cannellini, navy or white beans
8 strips thick bacon
4 carrots peeled and diced
1 celery rib, diced
4 fresh garlic cloves, peeled and minced
1 T rosemary finely chopped
32 oz chicken stock
2 bay leaves
1 can diced tomatoes
2 c kale or spinach leaves, chopped
Salt and Pepper to taste
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Directions: |
Directions:Soak dry beans overnight covered in water. Drain water from beans and set aside.
In large pan, cook bacon over medium heat 8 to 10 minutes until lightly browned. Remove and set aside. Reserve 3 T bacon drippings in the pan.
Saute onion, carrot, celery, and garlic in bacon drippings 5 minutes. Stir in chopped herbs and cook one minute more.
Add chicken stock, beans, and bay leaves to pot. Stir tomatoes into liquid. Chop 5 strips of bacon into 3/4 inch pieces; stir bacon pieces into broth. (Reserve remaining 3 strips bacon to chop for topping soup upon serving).
Bring mixture to a boil. Reduce heat to low. Cover and simmer gently 45 minutes, stirring occasionally until beans are tender. Add kale or spinach during last 30 minutes. If using crock pot, cook overnight, and then add the kale or spinach. |
Personal
Notes: |
Personal
Notes: You can keep the leftovers in the refrigerator up to 3 or 4 days, but it will not last that long! Really good with the kale in it, as it adds color and vitamins! You can puree 1/2 of the soup before you add the kale if you like a creamier soup. Serve warm.
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This recipe for Best White Bean and Bacon Soup is from