White Bean and Bacon Soup

Directions

1. 1

   In a medium pot preheated over medium high heat, add the chopped bacon and cook until crispy (9-12 mins), then turn off the heat, remove the bacon from the pot with a slotted spoon, and place it on a paper towel lined plate to drain. Soak up the excess bacon grease with a paper towel and tongs, leaving ~2 Tbsp of bacon fat behind.

2. 2

   Turn the heat to medium and add the onion. Cook for 1-2 mins until it starts to soften, then add the carrots, celery, and garlic. Cook 3-4 mins until the veggies are starting to become tender, then add the chicken stock, bay leaf, thyme, salt, and pepper. Bring to a boil over high heat, then cover and simmer on low for 10 mins.

3. 3

   Add the beans, bring to a boil over high heat, then cover and simmer on low for 10 mins. Remove the bay leaf.

4. 4

   Using an immersion blender (or transferring half the soup into a blender), blend about half of the soup until it’s thick and creamy, but still has pops of texture from the carrots, celery, and beans.

5. 5

   Add the bacon (reserve some to sprinkle on top of the soup) and escarole and cook for 1-2 mins until the escarole wilts and turns bright green.

6. 6

   Serve in bowls with the reserved bacon and parsley sprinkled on top and enjoy!