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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Use a round loaf of sour dough bread as the serving bowl as well as the side dish for this easy bean soup. Ingredients:
3 strips bacon (4 oz.), coarsely chopped |
2 small zucchini, diced |
1 large onion, chopped |
3 (19 oz.) cans cannellini beans, drained and rinsed |
1 quart reduced-sodium chicken broth |
1/2 cup chopped fresh chives or |
2 scallion greens, thinly sliced, for garnish |
black pepper |
1 cup plain, whole-milk yogurt, for serving |
Directions:
1. In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a small plate. Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer, using a slotted spoon, to plate with bacon.
2. Add onion to rendered fat in saucepan. Cook, stirring, about 4 minutes, until golden and softened. Stir in beans and broth and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer soup for 15 minutes.
3. Coarsely mash beans with a potato masher to thicken soup slightly (do not overmash). Stir in reserved cooked bacon and zucchini and simmer for 2 minutes to blend flavors. Stir in chives and season with pepper. Spoon soup into bowls and serve with dollops of yogurt.
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