White Bean Soup with Parmesan
This soup is a fall favorite in our house. Savory, salty and delicious -I think it will become one in your house too
White Bean Soup with Parmesan
Rich, creamy and packed with flavor, this will become a family favorite
Ingredients
- 4 pieces thick sliced bacon Optional
- 2 tablespoons extra virgin olive oil
- 1 medium Onion chopped
- 2 large carrots chopped
- 2 large stalks celery chopped
- 1/2 cup dry white wine
- 3 cans white beans or 4.5 cups cooked white beans
- 6 cups chicken broth or vegetable broth
- 2 tablespoons fresh sage or 2 teaspoons dried
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 4 small parmesan rinds
- 1/2 cup shredded parmesan
Instructions
- Cut the bacon into small pieces
- Heat a large soup pot and add the bacon lardons
- Cook the bacon until crisp, remove from the pan and set aside
- Drain all but a tablespoon of the bacon fat out of the pan. Add a tablespoon of olive oil and add the chopped onion, carrots and celery
- Add the white wine and cook until it's reduced by half
- Add the beans and stir to combine
- Grab the parmesan rinds - these are a terrific ingredient, so save them every time you finish up a wedge of parmesan
- Add the chicken broth, thyme, chopped sage, bacon pieces and parmesan rinds to the soup. Bring to a boil, reduce the heat and simmer until the soup begins to thicken - about 40 minutes
- Fish the parmesan rinds out of the soup - it's a bummer when you forget this one!
- Let the soup cool for a few minutes. Place about half of the soup in a blender
- Blend until smooth and add back into the soup
- Give it a stir and let simmer for a few minutes. Taste and adjust the seasonings
- Serve with a sprinkle of shredded parmesan and enjoy! It's perfect for a chilly night and tastes great for lunch the next day
