White Bean and Parsley Soup
Compare the flavors of curly-leaf parsley and the Italian flat-leaf kind to find the one you prefer.
SERVES 6
INGREDIENTS
- 3 cups navy beans
- 2 onions
- 3 garlic cloves
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 3 tablespoons olive oil, divided
- 12 cups Basic Chicken Broth
- 1 pound bacon slices
- Italian flat-leaf parsley (optional)
- Salt and pepper
Soak the beans in cold water overnight, then drain. Dice the onions, mince the garlic, and chop the rosemary and thyme.
In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and onions and sauté for 3 minutes on medium heat. Pour in the broth and add the beans. Bring to a boil, reduce to a simmer, and cook for 1½ hours.
Meanwhile, heat the remaining tablespoon of oil in a skillet. Sauté the bacon on medium-high heat until crispy. Set the bacon aside on paper towels to cool.
When the soup is done cooking, use a slotted spoon to remove about 1½ cups of the cooked beans and allow them to cool slightly. Purée them in a blender or food processor with 2 cups of the liquid from the soup pot.
Stir the purée back into the soup pot. Add the rosemary and thyme, and salt and pepper to taste. Simmer for about 5 minutes to reheat. Chop the parsley and crumble the bacon; use as a garnish for each individual serving.
