|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Your friends and family will love this rustic and delicious white bean and bacon soup. It's an excellent soup to have simmering on the stovetop or on the wood stove in the fall and winter months, and it's guaranteed to fill your home with tantalizing aromas.
Great Northern beans, onion, celery, and bacon combine to make a hearty, warming soup that's perfect for cold weather. The bacon lends extra depth of flavor to the simple stock, infusing salt and smoky notes that distinguish this soup. In this recipe, some of the beans are puréed to make a thicker soup, but feel free to leave it brothy and brimming with whole beans.
Note that you must begin soaking the beans the night before you prepare the soup.
- 1/2 pound dried Great Northern beans
- 3 slices thick-cut bacon, about 3 ounces, chopped
- 4 cloves garlic, minced or pushed through a press
- 2 stalks celery, finely chopped
- 1 medium yellow onion, finely chopped, about 1 cup
- 4 cups chicken stock, preferably unsalted or low sodium
- 1 bay leaf
- 1 teaspoon fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Shaved or grated Parmesan cheese, for garnish
The night before preparing the soup, rinse and pick over the beans.
Soak the beans overnight in cold water to cover.
The next day, proceed with making the soup. Drain the beans and gather the remaining ingredients.
Cook the bacon in a Dutch oven or large saucepan over medium heat until the bacon is crisp and the fat renders.
With a slotted spoon, transfer the bacon to a plate or cutting board lined with paper towels to drain. When cool enough to handle, crumble the bacon and set aside for garnish.
Add the garlic, celery, and onion to the bacon drippings, and sauté until the vegetables are soft and tender without coloring.
Add the drained beans, chicken stock, and bay leaf to the pan.
Partially cover the pot and simmer until the beans are tender but not mushy, about 2 hours, adding additional water or broth as needed.
When the beans are tender, remove and discard the bay leaf.
Carefully purée 1/4 cup of the soup in a food processor or blender and return to the pot.
Adjust the consistency of the soup with more stock or water if necessary. Season with the lemon juice, salt, and black pepper.
Serve the soup garnished with the Parmesan cheese and crumbled bacon.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter or cause burns. To prevent this, fill the blender only about one-third full and never more than half full, vent the top, and cover with a folded kitchen towel and firmly hold down while blending.