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Bean with Bacon Soup
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Description
My Grandma Ginger always made the Campbell’s version of this soup for me when I was little. This is my version, a little grown-up.
Ingredients
- ¼ pounds Bacon, Diced
- 2 Tablespoons Butter
- ⅓ cups Red Onion, Small Diced
- ⅓ cups Red Pepper, Small Diced
- ½ cups Carrots, Small Diced
- 3 cloves Garlic, Minced To Taste
- 1 teaspoon Fresh Thyme
- ¼ cups Dry White Wine
- 2 Tablespoons Flour
- 2 cups Chicken Stock
- 1 can White Beans
- Salt And Pepper
- Grated Parmesan Cheese (for Sprinkling On Top)
Preparation
Fry up the bacon until crispy; drain the bacon and set aside, reserving the bacon fat in the pan (about 2 tablespoonfuls).
Add butter to pan and sauté red onion, red pepper, and carrots until they just start to caramelize; add garlic and cook for a couple of minutes. Season with salt and pepper and add thyme; cook for 1 minute. Add wine and cook until evaporated.
Add flour and cook for 2 minutes. Add chicken stock and let simmer for a couple of minutes. Add white beans and bacon, and heat until warmed through. Sprinkle grated Parmesan cheese on top.
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3 Comments
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denise454 on 11.26.2009
Very tasty and sooooo much better than the Campbell version that Katie mentioned. My husband and adult son liked it, so it received a “yum” rating in our kitchen, the best you can do.
bramble on 9.5.2009
This soup is so good! It’s starting to feel like fall here in Germany and I wanted a good bowl of soup. This one hit the mark!
on 9.4.2009
I can’t wait to try this recipe!!! I’ve always got the Campbell’s version in my pantry, but I do love the homemade type best!