Creamy White Bean and Bacon Soup

• Gluten free

• Meat

  • 5 strips Bacon

• Produce

  • 2 cups Cannellini beans, dried
  • 4 Carrots
  • 2 Garlic cloves
  • 1 tbsp Of fresh rosemary
  • 1 Onion, medium

• Canned Goods

  • 4 cups Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

Found on tablefortwoblog.com

Ingredients

• 2 cups of dried cannellini beans
• 5 strips of bacon, cut into tiny pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 carrots, peeled and chopped
• 1 tbsp. (or more) of fresh rosemary, chopped
• 4 cups chicken stock
• 1 tbsp. tomato paste
• Salt and pepper, to taste

Directions

• Soak your beans overnight covered in water. Drain the next day and set aside.
• In a large stockpot, add the bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.
• If theres a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
• Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.
• Gently pour in the chicken stock and add the drained beans. Whisk the tomato paste in until all has dispersed and incorporated into the soup.
• Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
• When the soup is ready, carefully use your immersion blender and gently pulse the bean mixture until a desired creamy texture is achieved. You see whole beans in my picture - thats because I gently pulsed and left some beans whole because I wanted texture in my soup. Youre more than welcome to blend the entire mixture to be more of a puree consistency. If youre worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in. Really, its all up to preference! :)
• Serve hot with bacon pieces on top.
• Store leftovers in an airtight container in the refrigerator.