I will use every new appliance acquired in the last month. This recipe caught my eye recently as I enjoy soups and you all can’t freaking get enough bacon out of me. After a crazy weekend in the office, it was just the thing to rejuvenate me and break in my le creuset!
- 4 strips of lean bacon
- 3 large carrot, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 bay leaf
- 3 15 1/2-ounce cans white beans, drained
- 4 cups chicken broth
- 2 tablespoons chopped fresh parsley
First things first:
- In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
- Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.
- Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
- Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.
Yum! On the side, I sliced (much more successfully) some leftover yukon golds, tossed ’em in salt, shallot pepper, a little cayenne, and baked at 400 until cooked through and browned. Then, because I was feeling frisky and had a new microplane, I microplaned some parm on top and broiled until cheese bubbled. No recipe. Just culinary brilliance.