White Bean, Bacon and Rosemary Soup with Parmesan Crisps
I’m a soup person. Like major soup person. From November to March it’s my most favourite thing to eat and make. Soup has endless possibilities and is such a great way to get in your veggies. Bea loves it too. I’m still trying to convince Randall it’s a “meal” but this one is always a winner with him. Also, after years of searching, I’ve found the most perfect lunch/travel mug for soup.
This is one of my all-time favourites/I need something comforting/gimme all the flavors and feels soup. It’s super delicious and so simple. I should say, whenever possible I use homemade stock (Thanks, Ma!). There really is nothing quite like it. When I’m out of the good stuff this is my go-to:
Here’s what you’ll need:
6-8 pieces of thick-cut bacon (get the stuff from the butcher if you can)
3 Carrots finely chopped
3 Celery Stalks finely chopped
1 Medium Yellow Onion
2 Cloves Garlic
4 Sprigs Rosemary stems removed
2 TBSP Butter
2 Cans White Beans rinsed
4 Cups Chicken Broth
Parmesan Crisp Garnish:
½ cup finely grated parmesan cheese
Heat a large size pot over medium heat. Cast iron is best if you have it, because you’re going to hit this baby with the immersion blender at the end and the blender can leave scratches on stainless steel. I personally don’t mind, because pots are tools and they’re only perfect until you use them.
Cut bacon into 1.5 inch pieces. Add to the pot, stirring every now and again so things don’t get stuck. Once bacon is nice and crispy, pull it out and place on a plate with paper towel.
While that bacon is getting crispy, finely chop your carrots, celery, onion, garlic and rosemary. I use my food processor for this job and it takes a total of 2 mins. Chopping by hand totally works too.
Once the bacon is out, add the butter to the bacon fat in the pot and sauté the carrots, celery, onion, garlic and rosemary. Let that cook for about 5-7 mins until onions are translucent.
Add the bacon back to the pot of sautéed veg and give it a stir. Then add the white beans and broth and stir. Get all those ingredients happy and simmering over medium heat for about 25 mins.
Take pot off the heat and pulse with the immersion blender for about 1 min. You want the beans broken up but not totally pureed. Taste and add salt if needed.
Ladle into a bowl, top with a parmesan crisp and enjoy!!
For the Parmesan Crisp Garnish:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and scoop a heaping TBSP of parmesan onto the sheet and press down gently. Repeat with the remaining cheese spacing the spoonful’s about an inch apart. Bake for 4-6 mins until golden on the edge. Let cool before removing.