White Bean Soup with Bacon

To create the perfect Hearty White Bean & Bacon Elixir, understanding the role of each ingredient is crucial. Let's take a closer look at the core components that make up this delicious soup.

Discover the warmth and comfort of Hearty White Bean & Bacon Elixir, a delightful soup that brings together creamy white beans and savory bacon. This rich dish is perfect for cozy evenings, featuring nutritious ingredients like fresh vegetables, herbs, and spices that enhance flavor and health benefits. Explore the traditional origins of this recipe and learn how to prepare it through easy steps that yield a nourishing and satisfying meal. Perfect for family gatherings or a comforting treat any time of year, this elixir is sure to become a beloved staple in your kitchen.

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Ingredients

1 lb dry white beans (such as Great Northern or Cannellini)

4 cups chicken broth (low-sodium preferred)

4 strips of thick-cut bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper, to taste

2 cups fresh kale, chopped (optional)

2 tablespoons olive oil

Fresh parsley, for garnish

Lemon wedges, for serving

Instructions

Soak the Beans: Begin by soaking the white beans in water overnight or for at least 6-8 hours. This helps to soften them and reduces the cooking time.

Cook the Bacon: In a large pot over medium heat, add the chopped bacon. Cook until it’s crispy and golden, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

Sauté the Vegetables: In the same pot with the bacon fat, add olive oil if needed, then toss in the diced onion, carrots, and celery. Sauté for about 7 minutes, or until the vegetables are soft. Add the minced garlic and cook for an additional minute until fragrant.

Combine Ingredients: Drain and rinse the soaked white beans. Add the beans to the pot along with the cooked bacon, chicken broth, bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine.

Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beans are tender. If you're adding kale, stir it in during the last 10 minutes of cooking.

Adjust Seasoning: Once the beans are tender, taste the soup and adjust seasoning with more salt, pepper, or lemon juice for brightness if necessary.

Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh parsley, and serve with a lemon wedge on the side for an extra zing.

Prep Time, Total Time, Servings: 10 minutes | 2 hours | 6 servings