White Bean Soup with Bacon & Herbs

My husband usually rejects any soup suggestion unless it has a stew-like consistency. I think I convinced him that this brothy soup would be great because of the bacon. 🙂 By the way, of course, he enjoyed it!

This recipe was adapted from Food and Wine, contributed by Jose Garces. It is based upon a Spanish white bean soup called caldo gallego. I doubled the garlic, used a dried bay leaf, and incorporated homemade turkey stock. The turkey stock made the soup much richer in color and more full-flavored. The fresh herbs brought freshness and color to the finished dish. and… Who doesn’t like crispy bacon sprinkled over the top of their soup? 😉

Yield: 8 to 12 servings

  • 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion, finely chopped
  • 1 large carrot, finely diced
  • 2 celery ribs, finely diced
  • 8 garlic cloves, minced
  • 1 fresh or dried bay leaf
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 pound Great Northern beans, soaked overnight and drained
  • 10 cups chicken stock (I incorporated 4 cups homemade turkey stock)
  • coarse salt and freshly ground pepper
  1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
  2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
  3. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes.
  4. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
  5. Discard the bay leaf and stir in the remaining thyme and rosemary.
  6. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Note: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.

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