Tuscan White Bean Bacon Soup
Paul’s daughter Ciara has a Fall Party every year on her farm this time of year. Everyone attending brings a soup in a crock pot to share, Ciara provides desserts, drinks and everything inbetween to make our get together perfect. We eat, we catch up with friends and we make beautiful memories to look back on.
All the little ones and their parents go on a hay ride through the farm, come back and warm themselves by the bonfire. It’s the perfect celebration of Fall and all it’s beauty. Thank you Ciara!
My soup contribution was Tuscan White Bean Bacon Soup. This soup is a not only a hearty and delicious soup but easy to make. It’s loaded with root vegetables, beans, bacon and CHEESE! It’s a “stick to your ribs” soup that’s perfect for the change in weather. Tuscan White Bean Bacon Soup…Enjoy!
- Three - 15 ounce cans White Northern Beans or Cannellini Beans
- 1 large yellow onion, quartered
- 1 large celery stalk, cut into chunks
- 1 large carrot, cut into chunks
- 1 medium size potato, peeled, cut into chunks
- 2 cloves garlic, peeled and crushed
- 1 bay leaf
- 4 cups chicken stock, more if needed
- 2 Tablespoons olive oil
- 3/4 cup parmesan cheese grated
- salt and pepper to taste.
- 5 strips bacon, cooked and crumbled
- Place the beans, onion, celery, carrot, garlic, potato, bay leaf and chicken stock in a large heavy duty sauce pan. Cook over medium high heat until vegetables are tender. Remove the bay leaf.
- Using a food processor, scoop the vegetables with some broth by cup fulls into the food processor, process until smooth or the texture you prefer. You'll have to do this in 3 - 4 batches. Add the olive oil to the last batch, process to combine.
- Place the processed soup back into the saucepan, add the Parmesan cheese, bacon and salt and pepper to taste. Heat until the parmesan is blended into the soup and it's heated through. Serve , refrigerate leftovers.
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