Soup Series: Tuscan Bean Soup
When I heard we were doing a soup series, I immediately knew I wanted to try out a bean and bacon soup. This smoky and hearty duo has always been one of my favorites but something I hadn’t tackled yet, so I liked the challenge. I wasn’t able to find anything to my liking in my cookbooks or online, so I made up my own based on four or five recipes that looked interesting. I was very pleased with how this turned out and recommend enjoying it with some crusty bread and a glass of red wine.
6 strips thick, sliced Applewood Smoked Bacon, diced
1 onion, diced
3 carrots, diced
4 cloves garlic, minced
10 cups chicken broth
16 ounces dried Great Northern beans, rinsed
14 ounce can diced tomatoes, with juice
1 sprig rosemary
1 ½ teaspoons black pepper
In a Dutch oven over medium heat, cook bacon until crisp and set aside on paper towel-lined plate. Remove bacon drippings leaving two tablespoons in Dutch oven. Add onions and carrots and sauté until soft. Add garlic and stir for one minute. Add chicken broth, beans, tomatoes, rosemary and pepper; stir until well incorporated. Cover and cook on low for 7 hours, stirring occasionally. Remove rosemary spring before serving.