WHITE-BEAN SOUP SHOOTERS WITH BACON
Steps:
- Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
- Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.
- Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.
BACON, CABBAGE, AND WHITE BEAN SOUP
This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!
Provided by Paprika Girl
Categories < 4 Hours
Time 1h15m
Yield 8 1 1/4 cup portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
- Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
- Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
- Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
- Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.
WHITE BEAN & BACON SOUP
More cold-winter-day comfort food. Serve with a hunk of crusty rustic bread and you're good to go. This is one of those soups that's better the next day.
Provided by Patty Mae
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, cook the bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside.
- Pour off all except about 2 tablespoons of the bacon drippings.
- Add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent.
- Add garlic and sauté a few more minutes.
- Add potatoes, beans, chicken stock, and reserved bacon.
- Season to taste with salt and freshly ground pepper.
- Bring to a boil; let boil for about 10 minutes, stirring occasionally.
- Reduce heat to medium low. Cover and let simmer about 1 hour, stirring occasionally.
Nutrition Facts : Calories 531.3, Fat 27.5, SaturatedFat 9, Cholesterol 42.2, Sodium 695.7, Carbohydrate 51.7, Fiber 8.9, Sugar 6, Protein 20
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.
Provided by JonSnyde
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
- Serve topped with pesto.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g
WHITE BEAN & BACON SOUP
I've been making this soup for a couple of years, loosely based on my mom's navy beans with pork hocks. I have tried it with cannellini beans, but prefer the taste and texture of the great northerns. The soup freezes really well and heats perfectly in the microwave. Cooking time does not include quick soaking the beans. I hope you enjoy it! :)
Provided by slb2008
Categories Beans
Time 2h15m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander.
- Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
- Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
- Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
- Stir in the parsley, remove from heat and let stand, covered until cooled.
Nutrition Facts : Calories 327, Fat 17.7, SaturatedFat 4.9, Cholesterol 21.1, Sodium 1630.8, Carbohydrate 26.7, Fiber 6.6, Sugar 4.7, Protein 13.6
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