Dinner, Soup, Comfort Food (Print Version)
# Ingredients:
01 -
6 slices bacon (or 4 thick cut), chopped.
02 -
3 large carrots, peeled and sliced.
03 -
2 ribs celery, sliced.
04 -
1 medium onion, finely chopped.
05 -
4 cloves garlic, finely minced.
06 -
1 teaspoon salt.
07 -
1 teaspoon dried thyme.
08 -
1 teaspoon dried oregano.
09 -
1 teaspoon dried parsley.
10 -
¼ teaspoon paprika.
11 -
¼ teaspoon black pepper.
12 -
¼ teaspoon red pepper flakes.
13 -
5 cups low sodium chicken broth.
14 -
2 cans white kidney beans (540 ml or 19 oz each).
15 -
¾ cup half and half.
16 -
¼ cup freshly grated Parmesan.
17 -
Fresh chopped parsley or spinach (optional).
# Instructions:
01 -
Warm up a big soup pot on medium heat.
02 -
Toss in the bacon bits and stir until crispy. Scoop out the bacon but keep the drippings behind.
03 -
Mix in the carrots, celery, and onion, letting them cook until the onions turn translucent and slightly browned.
04 -
Stir in the garlic, herbs, spices, and seasonings, cooking briefly until fragrant.
05 -
Pour in the broth, making sure to gently scrape the pot base for any browned bits.
06 -
Rinse the beans, blend a portion with half-and-half until creamy, and set aside.
07 -
Introduce the rest of the beans, crispy bacon, and the bean blend to the pot. Let everything simmer under a lid on reduced heat until the veggies soften.
08 -
Mix in the Parmesan and desired greens. Taste and serve warm.