Скачать или смотреть White Bean Soup With Bacon

This bean soup with bacon is packed with some good herbs that makes this soup super delicious and the added bacon gives it more flavor. The beans and veggies also give the soup makes it a hearty one pot soup that you and your family will enjoy.
Ingredients:
6 slices bacon, cooked and chopped
3 large carrots, peeled and sliced ( 1 1/2 ) cups
2 celery ribs, thinly sliced
1 medium yellow onion, finely chopped
4 or 5 cloves garlic, minced
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried parsley
1\4 tsp. paprika
1\4 tsp. black pepper, ground
1\4 tsp. red pepper flakes
5 cups of chicken broth
3 ( 15.5 oz. ) white kidney beans ( cannellini ), rinsed and drained
3\4 cup half and half ( 1\2 cup + 1\4 cup = 3\4 cup )
1\4 cup freshly grated parmesan
spinach or fresh chopped parsley, (optional for use as garnish )
Instructions:
In a large Dutch oven or pot, with heart on medium-high, cook bacon until crispy. Remove bacon and leave some of the fat in the pot. Break the bacon into pieces and set aside.
Add carrots, celery, and onion to the pot. Reduce heat to medium and cook the vegetables until the onion softens and begins to brown, about 4 minutes.
Make sure to stir the ingredients to prevent burning.
Sir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
Add the chicken broth. Make sure to stir the bottom of the pot to release any browned bits from the bacon for extra flavor.
Blend 3\4 cup of beans ( 1\2 cup + 1\4 cup ) with half and half until smooth. ( To blend the beans use a blender or a mortar and pestle by pounding and grinding beans in small batches for a very fine, creamy, and smooth texture. Another way is by using a sieve and spoon. Press beans through a fine mesh sieve or strainer using the back of a spoon to remove skins and create a smooth puree ).
Add whole beans, bacon, and bean puree to the pot. Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook until vegetables are tender, somewhere between 15 to 20 minutes.
Stir in grated Parmesan. For garnishing you can add spinach or fresh parsley. Serve hot or warm and enjoy.