Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Crispy bits of salty bacon, sautéed celery and onion, and fresh tomatoes imbue this hearty bean soup with incredible aroma and flavor. Give it a try, and it'll become your go-to lunch when the weather gets chilly. Serve garnished with fresh parsley.

Ingredients:

• 450 g white beans
• 4 cups lightly salted chicken broth
• 450 g bacon, cut into 2.5 cm pieces.
• 2 large carrots, finely chopped
• 2 stalks celery, chopped
• 1 onion, finely chopped
• 2 tbsp tomato paste
• 4 cloves garlic, finely chopped
• 2 bay leaves
• 2 plum tomatoes, diced
• Finely chopped fresh parsley for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white beans, plum tomatoes, carrot, celery, tomato paste, bacon, bay leaf

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Preparation:

Step 1
• Sort the beans, rinse, and drain. Place in a large saucepan and cover with water to a depth of 5 cm. Soak overnight.
Step 2
• Drain the beans in a colander and return them to the pan. Add chicken broth and 4 cups of water. Bring to a boil and reduce heat.
Step 3
• While the beans are simmering, fry the bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer to a paper towel-lined plate to drain. Add half the bacon to the beans, setting the rest aside for serving.
Step 4
• Drain almost all the rendered fat from the pan, reserving 2 tablespoons, and add the carrots, celery, and onion. Season with salt and pepper and cook until the vegetables begin to soften, 3–4 minutes. Add the tomato paste and garlic and cook for another minute, stirring.
Step 5
• Using a slotted spoon, transfer the vegetables to the beans. Add the bay leaf and stir well. Taste. Simmer until the beans are tender, 1–1.5 hours.
Step 6
• When ready to serve, add the tomatoes. Serve with bacon and chopped parsley.

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