Ingredients
✓ 2 cups dried cannellini beans (soaked overnight and drained)
✓ 5 strips bacon cut into small pieces
✓ 1 medium onion diced
✓ 2 cloves garlic minced
✓ 4 carrots peeled and chopped
✓ 1 tablespoon fresh rosemary chopped
✓ 4 cups chicken stock
✓ 1 tablespoon tomato paste
✓ Salt and pepper to taste
Instructions
✓ Soak the beans overnight, then drain.
✓ Cook bacon in a large pot until crispy, remove from pan and set aside on paper towels.
✓ Add onion, garlic, and carrots to the same pot; sauté until onions are translucent.
✓ Add chicken stock, rosemary, tomato paste, salt, and pepper. Bring to a boil.
✓ Add beans, reduce heat, and simmer for 1 hour 20 minutes.
✓ Blend half of the soup if you prefer a creamier texture, then mix back into the pot.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later use.
- Prep Time: 30
- Cook Time: 80
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15