Ingredients
Scale
- 1 cup dried cannellini or great northern beans (soaked overnight)
- 4 oz thick-cut bacon
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup carrots (diced)
- 4 cups low-sodium chicken or vegetable broth
- 2 tsp dried thyme
- 2 bay leaves
- 1 tbsp extra virgin olive oil
Instructions
- In a large pot over medium heat, cook diced bacon until crispy. Remove and set aside on paper towels.
- Add chopped onions and carrots to the same pot; sauté until soft (about 5 minutes).
- Stir in minced garlic and soaked beans; cook for another 2 minutes.
- Pour in enough broth to cover the beans, add thyme and bay leaves, then bring to a boil. Reduce heat and simmer uncovered for about 30 minutes or until beans are tender.
- Just before serving, stir in crispy bacon bits and drizzle with olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 20mg