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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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More cold-winter-day comfort food. Serve with a hunk of crusty rustic bread and you're good to go. This is one of those soups that's better the next day. Ingredients:
1/2 lb bacon, cut in 1/2-inch pieces |
1 cup celery, cut in 1/4-inch cubes |
1 cup finely chopped onion |
1 cup carrot, cut in 1/4-inch cubes |
1 garlic clove, minced |
1 (15 ounce) can small white beans, with liquid |
1 large potato, cut in 1/4-inch cubes |
2 cups chicken stock |
salt & freshly ground black pepper |
Directions:
1. In a large heavy saucepan, cook the bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside.
2. Pour off all except about 2 tablespoons of the bacon drippings.
3. Add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent.
4. Add garlic and sauté a few more minutes.
5. Add potatoes, beans, chicken stock, and reserved bacon.
6. Season to taste with salt and freshly ground pepper.
7. Bring to a boil; let boil for about 10 minutes, stirring occasionally.
8. Reduce heat to medium low. Cover and let simmer about 1 hour, stirring occasionally.
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