Ingredients
- 1 lb Dried cannellini beans or 3 (15-oz) cans, drained and rinsed
- 6 slices Thick-cut bacon, chopped
- 1 large Yellow onion, diced
- 3 large Carrots, chopped
- 3 stalks Celery, chopped
- 6 cloves Garlic, minced
- 1 tbsp Fresh thyme, minced
- 1 tsp Fresh rosemary, minced
- 1 Bay leaf
- 8-10 cups Water or chicken broth
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
If Using Dried Beans, Soak Them Overnight
Place the dried beans in a large bowl and cover them with at least 3 inches of cold water. Let them soak overnight.
If you forget to soak the beans, you can do a quick soak. Place the beans in a pot with 8 cups of water and 1 tablespoon of salt. Bring to a boil, then remove from the heat, cover, and let them sit for one hour. Drain and rinse before using.
Cook the Bacon Until Crisp
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-low heat until it is rendered and crisp.
Cooking bacon low and slow prevents it from burning before the fat has rendered out.
Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
Sauté the Vegetables in the Bacon Fat
Add the onion, carrots, and celery to the pot with the bacon fat. Cook over medium heat for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
Simmer the Soup Until the Beans are Tender
Add the bay leaf and the soaked, drained beans to the pot. Pour in 8-10 cups of water or chicken broth, enough to cover the beans by a few inches.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 1-2 hours.
The cooking time will vary depending on the age of your beans. Start checking for tenderness after an hour.
The beans are done when they are completely soft and creamy.
Finish and Serve the Soup
Just before serving, stir the cooked bacon back into the soup. Season with salt and pepper to taste.
For a creamier texture, you can blend a cup or two of the soup with an immersion blender or in a regular blender and stir it back into the pot.
Hearty White Bean and Bacon Soup
Ingredients
- 1 lb Dried cannellini beans or 3 cans 15-oz, drained and rinsed
- 6 slices Thick-cut bacon chopped
- 1 large Yellow onion diced
- 3 large Carrots chopped
- 3 stalks Celery chopped
- 6 cloves Garlic minced
- 1 tbsp Fresh thyme minced
- 1 tsp Fresh rosemary minced
- 1 Bay leaf
- 8-10 cups Water or chicken broth
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Place dried beans in bowl, cover with cold water by 3 inches and soak overnight.
- Cook chopped bacon in Dutch oven over medium-low heat until crisp. Remove bacon with slotted spoon.
- Add onion, carrots, and celery to pot with bacon fat. Cook 6-8 minutes until softened.
- Add garlic, thyme, and rosemary. Cook 1 minute.
- Add bay leaf, drained beans, and 8-10 cups water or broth to cover beans by 2 inches.
- Bring to boil, reduce heat, cover and simmer 1-2 hours until beans are completely tender.
- Stir in reserved bacon. Season with salt and pepper.
