- 2 15oz cans cannellini beans
- 5 strips of bacon, cut into tiny pieces
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 carrots, peeled and chopped
- 1 tbsp. fresh rosemary, chopped
- 4 cups chicken stock
- 1 tbsp. tomato paste
Happy Monday! Oh wait, it’s Tuesday. I’ll just say that I’m thankful for the presidents that enabled me to have the day off of work yesterday. It was nice to relax, and photograph some food for you. Before I get started I will say that there is a giveaway happening later this week so be sure to tune in!
And now for the soup. This is super quick and easy to prepare and is filled with amazing flavors. Start by cooking the bacon in a large stock pot over medium heat. Remove the bacon from the pan and set on a paper towel to drain. Leave the remaining bacon grease in the pot and add in the carrots, onion and garlic. Saute for 5 minutes, until the vegetables are tender. Stir in the rosemary and cook for an additional minutes.
Pour the chicken stock into the pot and add in the rinsed and drained beans. Whisk in the tomato paste until it is well incorporated into the soup. Bring the soup to a low boil, reduce the heat and simmer for 30 minutes.
Use your hand blender to puree the soup as much or as little as you’d like. I kept the beans in a more whole form for added texture. Ladle the soup into bowls and sprinkle with the crumbled bacon. Enjoy!
Recipe courtesy of Table for Two.