Tuscan White Bean Soup
This soup is hard to stop eating after the first bowl—the earthy flavours inevitably leave me wanting more. Pair it with your favourite sandwich for a complete meal.
Ingredients
2 tbsp (30 mL) extra-virgin olive oil
1/2 cup (125 mL) carrot, diced
1/2 cup (125 mL) celery, diced
1/2 cup (125 mL) white onion, diced
4 slices turkey bacon, finely sliced width-wise
2 cloves garlic, peeled and sliced
1 sprig fresh rosemary
1 sprig fresh thyme
1 can (19 oz/540 mL) white kidney beans
4 cups (1 L) water
1/2 cup (125 mL) grated Parmesan cheese
Salt and ground pepper to taste
Directions
In a medium saucepan, sauté extra-virgin olive oil, carrots, celery, onion, bacon, garlic, rosemary and thyme on medium-low heat until the bacon is cooked and the vegetables have softened. Add to this mixture the
white kidney beans and water. Increase heat and simmer for about five
minutes. Remove from heat and discard the rosemary and thyme stems. To
help thicken it, remove 1 cup (250 mL) of soup and blend with a hand
mixer or in a blender. Then add this back to the pot, and stir in Parmesan. Season with salt and pepper to taste. Serves four.
