Cannellini and Mushroom Soup

Name: Cannellini and Mushroom Soup
Ingredients: 8 thick strips bacon (about 6 ounces), cut across into ¼-inch strips; ¼ pound white mushrooms, trimmed and cut into ¼-inch dice (about 1 cup); 2 cups dried cannellini beans, cooked and drained (about 5⅓ cups); 2 tablespoons sage leaves, cut across into ⅛-inch strips; 2 carrots, peeled and cut into 1-inch chunks (about 1 cup); 4 cloves garlic, smashed, peeled, and finely chopped; Freshly ground black pepper; 6 cups chicken stock (any of the homemade stocks, or sterile-pack); Kosher salt

Preparation info

Makes about 6 Cups ; Serves
4

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a warm and filling soup for a cold night—even, when accompanied by a salad, as a main course for dinner.

Ingredients

8 thick strips bacon (about 6 ounces), cut across into ¼-inch strips
¼ pound

Main course
Soup
Dinner
Gluten-free

Method

Cook the bacon in a 4-quart stockpot over low heat until crisp. Move it to a paper-towel-lined plate. Add the mushrooms to the stockpot and sauté over medium heat until soft, about 10 minutes.

Chop the carrot chunks coarsely in a food processor (about 30 seconds) and add to the mushrooms. Cook