Bacon and Bean Soup

Name: Bacon and Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1 pound great white northern beans, picked over, rinsed and soaked overnight; 8 ounces bacon, cut into 1 inch pieces; 1 cup onion, diced; 1 cup celery, diced; 1 cup carrot, diced; 3 cloves garlic, chopped; 1 pinch red pepper flakes (optional); 6 cups chicken broth (or vegetable broth); 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme); 2 bay leaves; 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional); salt and pepper to taste; 1 tablespoon parsley, chopped (optional)

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Prep Time: 15

Cook Time: 120

Total: 135

Servings: 6

Cost: $6.71 /serving

Instructions

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Step 1

Cook the bacon in a large saucepan until crispy, before setting aside on paper towels to drain, and drain all but 2 tablespoons of the grease from the pan.

Step 2

Add the onions, celery and carrots and cook over medium-high heat until tender, about 7-10 minutes.

Step 3

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Step 4

Add half a cup of the broth and deglaze the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon as the broth simmers.

Step 5

Add the remaining broth along with the beans, thyme, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours, before removing the bay leaves.

Step 6

Turn off the heat, add the parmesan and let it melt into the soup.

Step 7

Add the bacon and season with salt and pepper to taste before adding the parsley.

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