This week's Food section of the Washington Post features 36 soups that can be made at home in about 30 minutes or less. I have looked over some of the recipes, and there are a few I will definitely be trying and posting about, including the one I made tonight, which was delicious. For this recipe, I used turkey bacon, which will cut back on the fat content. I also added the liquid from the beans right into the pot even though the instructions call for you to drain and rinse them, so its your call on what you want to do.
3 strips of bacon
1 TBSP vegetable oil or olive oil.
1/2 a medium onion, diced
1 celery stalk, diced
3 garlic cloves, finely chopped (the stuff from the jar works great)
2 - 15 oz cans white beans
1 can reduced sodium chicken broth
White wine (optional)
1 sprig of rosemary (optional)
Salt and pepper to taste
1. Dice the bacon and cook in the pot with the oil (to keep from sticking) until bacon is crisp. Remove and drain on a paper towel. I skipped using the oil since I was using a non-stick pot.
2. To deglaze, add a few splashes of the white wine , and use a wooden spoon to scrape up any bits stuck to the bottom.
3. Add the onion, celery and garlic and stir together in the pot. Stir to combine and add the white beans. Add a sprig of rosemary if you desire.
4. Add the broth (water can be substituted), barely covering the ingredients. Bring to a boil, then cook, with the mixture barely bubbling. (For a thicker broth, allow liquid to reduce.)
5. Discard the rosemary. Season to taste with salt and black pepper.
I can't wait to taste this tomorrow once the flavors have had some time to meld.