Yes, I know I just posted a white bean recipe, but this recipe (modified from Food Network) is so worth sharing. Plus, I knew I’d lure you in with the word bacon. Unfortunately, I did not remember to take a picture of this one. Though, I will be making it again as it was so good! Note this recipe contains dairy. And for all you vegetarians and vegans, let me know if you come up with any good substitutions for the cream and bacon — 2 key ingredients!
- 2 strips good savory bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 cans cannellini beans, drained and rinsed (I like Eden Organic, BPA-free cans)
- 6 fresh sage leaves, chopped
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
Fry the bacon in a soup pot over medium heat for about 4 minutes. Add the olive oil, butter and shallots and saute 5 minutes. Add the garlic, stir one 1 minute. Add the beans, sage and broth, simmer and cook 15 minutes.
Transfer the mixture to a Vitamix blender (BPA free) or use an immersion blender and puree until smooth. Return the pureed soup to the pot. Add the cream, cayenne pepper, and black pepper to taste.
Serve with crusty bread and a nice, bright salad for a surprisingly hearty meal with an incredible depth of flavor.