White Bean with Bacon Soup

The Ski House Cookbook by Tina Anderson and Sarah Pinneo was full of delicious recipes.  If it's got bacon in it, our family will probably eat it.  This recipe warmed our tummies after a cold winter play!

White Bean with Bacon Soup

5 slices of bacon
2 onions, diced
1 celery rib, diced
1 carrot, diced
4 garlic cloves, minced
2 1/2 cups chicken broth
2 (15 ounce) cans cannellini or other small white beans
2 sprigs fresh thyme or 1/2 tsp dried
2 bay leaves
Salt + Pepper

In a large pot over medium heat, cook the bacon until crisp.  Remove the bacon to drain on paper towels.

Remove all but 2 Tbsps of the bacon fat from the pot.  Add the onions, celery, carrots and garlic to the pot and cook until tender.  Add the broth, beans, thyme, and bay leaves and bring to a boil.  Reduce the heat and simmer for 15 minutes, or until the beans begin to fall apart.

Puree the soup until smooth.  Season with salt + pepper.

Crumble the reserved bacon.  Serve the soup immediately, topped with bacon.