I first saw this recipe while watching The Food Network in a hotel room one morning last February. My husband and I were supposed to be checking out (it was our 6 month anniversary, I believe), but we just couldn't stop watching this delicious soup being made! It's been on my "to cook" list since then, and last night seemed like the perfect opportunity to make it. The original is here, but mine is easier :)
2 cans Cannellini beans, drained and rinsed
2 strips of bacon
1 large yellow onion, halved and sliced into thin strips
1 1/2 large carrots peeled and cut into small chunks
1 1/2 sticks of celery, cut into small chunks
1 quart chicken stock
salt and pepper
Place bacon and onion in a large stock pot and saute for several minutes. Add in beans, carrot, celery and chicken stock and simmer for 20-30 minutes. Add salt and pepper and simmer for several more minutes.
Strain soup, making sure to reserve all the liquid, and blend the solids with 3-4 cups of the stock. You will probably have leftover stock that you won't use. Once the soup is blended, strain it through a fine mesh sieve back into the stock pot so that you have a velvety smooth soup. Discard what is left in the sieve (you could skip this step, but you would have a chunkier more rustic style soup. Either way it would be good.
Top soup with this:
3 Tbsp olive oil
1 large garlic clove, minced
1/2 tsp red pepper flakes
1/4 cup loosely packed basil, cut into thin strips
Place all ingredients in small skillet over medium heat. Cook until garlic just begins to turn golden and all ingredients are sizzling. Serve hot over soup with plenty of Parmesan cheese.
1 comment:
I was surprised by how satisfying and filling this soup was. I would imagine that it's also good cold. You will definitely have to make it again.
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