Quick, cheap and *almost* vegetarian (if you did without the bacon) that’s what this white bean soup is. When the weather starts to cool down soup because a staple in this house. I love soups that I can throw together in a few minutes and simmer on the stove top. You could also throw all the ingredients in a slow cooker and allow it to simmer away. Serve this soup with a side salad and crusty bread and you have yourself a meal.
White Bean Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
Ingredients
- 4 strips of bacon chopped
- 2 tsp olive oil
- 1 small onion
- 2 large carrots or 10 baby carrots
- 1 tsp garlic powder
- 1 piece of celery
- 2 tbsp tomato pasta
- 2 tsp sage
- 2 tsp rosemary
- 2 tsp thyme
- 1 can of white beans, drained
- 4 cups of chicken stock
- 2 cups water
Instructions
- Add bacon and olive oil to a stockpot.
- Let the bacon get a bit crispy. Then add onion, garlic powder, carrots and celery. Stir in tomato paste. Add herbs. Salt and pepper to taste. Add the beans.
- Add stock and water.
- Bring to a boil for 5 minutes. Reduce to a simmer, cover, and let cook for 45 minutes.
