You must be logged in to post a review.
This is hands down one of my favorite soups, and so simple to make. I remember falling in love with a ‘cream’ version of this soup many years ago, but discovered a way to omit the cream while not sacrificing the flavor and texture one bit. Hearty and yummy, ‘creamy’ and satisfying, you’re bread will be begging to be dipped into this bowl of soup!
1) In a medium/large pot set over medium heat, melt the butter with olive oil; add the onion, carrots, celery and garlic; once garlic becomes aromatic, add the rinsed white beans and gently stir; add the Italian seasoning, black pepper and salt, and stir.
2) Add the hot chicken stock, bring to a boil and then lower heat to medium-low, and allow to gently simmer, uncovered, for 45 minutes. (Stir occasionally, and use the back of your spoon to gently push down and break apart the beans during the last 15 minutes of the cooking to naturally thicken the soup.)
3) Once soup has simmered for 45 minutes and has thickened, turn off the heat; add the bacon, the chopped parsley and the lemon juice, and stir to combine; check seasoning at this time, and adjust, if necessary.
4)Ladle soup into bowls. Enjoy!
* This soup is best served with a rustic-style, warm, crusty bread- great for dipping!