Four simple letters that make my mouth water – S O U P. I’ve said it before and I’ll say it again – I could live on homemade soup. And this hearty soup will not let you (or anyone who eats it) down. It’s easy and is just as good as a left over lunch as it is the day you make it.
2 cans white cannellini or navy beans
4 cups chicken broth
1/2 can tomato sauce
3 carrots – diced small
2 celery stalks – diced small
1/2 medium-sized onion – diced small
1 lbs. center cut bacon – diced small
1 teaspoon extra virgin olive oil
1/2 teaspoon thyme
Salt and pepper to taste
Add olive oil to stove-top soup pot on high heat. Add diced bacon, turn to medium heat and cook bacon (stirring frequently) until it is crispy. Remove bacon from soup pot with a slotted spoon. Remove all but 2 TBS of the oil left in the pan and discard or save for another recipe.
Add celery, carrots and onions and cook on medium heat for 5 minutes until the start to soften.
Add all three cans of beans, the chicken stock and tomato sauce. Add thyme and salt and pepper. Cover and cook for 30 minutes.
Use a potato masher or an emersion blender and mash some of the vegetables and beans. (I like a chunky bean soup but it you want it full creamy you can blend it until smooth.)
Turn heat to low, cover and cook for another 10-15 minutes. Add 1/2 of the crumbled back and use the remaining bacon to top each soup dish as a garnish.