Bean Soup With Parsley Salad And Bacon Recipe

Name: Bean Soup With Parsley Salad And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, peeled and minced; 2 medium onions, peeled and diced; 3 cups dried navy beans, soaked overnight and drained; 3 quarts chicken broth, homemade or low-sodium canned; 2 1/4 teaspoons kosher salt; Freshly ground pepper to taste; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons chopped fresh thyme; 1 pound slab bacon, cut into 3/4-inch-thick slices, then across into 1/4-inch-wide strips; 1 1/2 cups Italian parsley, very coarsely chopped; 6 tablespoons fresh lemon juice; 2 tablespoons olive oil; 3/4 teaspoon salt; Freshly ground pepper to taste; 18 1/4-inch-thick rounds French baguette, about 1 inch in diameter; 1 1/2 tablespoons olive oil; 1 large head roasted garlic, cloves separated; 1 cup shaved Parmesan cheese

Servings: persons

1 tablespoon olive oil
3 cloves garlic, peeled and minced
2 medium onions, peeled and diced
3 cups dried navy beans, soaked overnight and drained
3 quarts chicken broth, homemade or low-sodium canned
2 1/4 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
1 pound slab bacon, cut into 3/4-inch-thick slices, then across into 1/4-inch-wide strips
1 1/2 cups Italian parsley, very coarsely chopped
6 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
Freshly ground pepper to taste
18 1/4-inch-thick rounds French baguette, about 1 inch in diameter
1 1/2 tablespoons olive oil
1 large head roasted garlic, cloves separated
1 cup shaved Parmesan cheese

1
To make the soup, heat the oil in a large saucepan.
2
Add the garlic and onions and saute until soft, about 5 minutes.
3
Stir in the beans and broth.
4
Bring to a boil, lower heat and simmer until the beans are soft, about 1 1/2 hours.
5
Using a slotted spoon, remove 1 1/2 cups of beans and place in a food processor with 2 cups of the cooking liquid.
6
Puree until smooth and stir back into the soup.
7
Add the salt, pepper, rosemary and thyme.
8
Simmer for 5 minutes.
9
Reheat before serving.
10
To make the condiments, preheat oven to 350 degrees.
11
Fry the bacon in a skillet over medium heat until well browned, pouring off excess fat as it accumulates in the skillet.
12
Drain on paper towels.
13
Set aside.
14
Toss together the parsley, lemon juice, 2 tablespoons of olive oil, salt and pepper.
15
Set aside.
16
Brush the bread rounds with 1 1/2 tablespoons of olive oil, place on a baking sheet and bake until crisp, about 8 minutes.
17
Pile on a plate.
18
Place the bacon, parsley salad, roasted garlic and the Parmesan in separate bowls.
19
Ladle the soup into 6 bowls.
20
Serve, passing the condiments separately.

1323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 cloves garlic, peeled and minced, 2 medium onions, peeled and diced, 3 cups dried navy beans, soaked overnight and drained, and more.

Yes, Bean Soup With Parsley Salad And Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean Soup With Parsley Salad And Bacon

How did you like this recipe?

Frequently Asked Questions