Monday, October 20, 2008

Navy Bean with Double Smoked Bacon Soup

This is a very good and easy soup to make. I would suggest that you seek out a few sliced of thickly sliced double smoked bacon though. It makes the difference.

4 to 6 cups Chicken or Turkey Stock
1 - 540 ml can of white navy beans, drained
1 tsp olive oil
1 medium onion chopped
2 cloves garlic chopped
3 or 4 slices of thickly sliced, Double Smoked Bacon, cut into small pieces
1 tsp rosemary chopped
Salt & pepper to taste
4 slices of dry baguette, toasted
Grated Parmesan cheese

Bring the stock to a boil then add the beans. Reduce the stock to a simmer.
I think soups should be simple and made on the spur of the moment with what you have in the cupboard so I won’t assume that you have time to soak the navy beans overnight etc. You could make this soup substituting the double smoked bacon for pancetta or regular bacon but, I recommend that you seek out a few slices of double smoked.
This is a great fall soup. You could add a tomato chopped into small pieces near the end if you want something a bit different.
In a separate saucepan sauté the onion in a splash of oil until it is translucent, add the garlic and cook for a minute or two then scrape these ingredients into the stock.
In the same pan cook the bacon until it is almost brown, add the rosemary and stir for a minute or so then add these ingredients.
Stir things around a bit then add the salt and pepper and let the soup simmer for 20 minutes or so.
Serve the soup in wide bowls; put a slice of the dry baguette on top. Grate some parmesan on top and serve.
Will serve 3 or 4

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