White Bean and Bacon Soup

🧂 Ingredients

• 4 strips bacon

  diced
• 1 medium yellow onion

  diced
• 3 sticks celery

  diced
• 3 carrots

  diced
• 1 tablespoon minced garlic
• 3 (15.5 oz) cans cannellini beans

  rinsed and drained
• 4 cups chicken broth

  or vegetable broth
• 1 tablespoon fresh parsley

  plus more for serving
• 1 tablespoon fresh oregano

  or rosemary, plus more for serving
• 2 cups baby spinach
• Salt and pepper

  to taste

Instructions

• 1 In a large heavy bottomed pot, like a dutch oven [https://amzn.to/49xN9vB], add
  the bacon and cook over medium heat until crispy, about 5 minutes. Using a
  slotted spoon scoop out the bacon pieces and set aside.
• 2 Add the onion, celery and carrots to the hot bacon grease and sauté for 3
  minutes. Add the garlic and sauté for 30 seconds more.
• 3 Stir in the beans, broth, parsley and oregano. (If using kale instead of
  spinach, add the kale now.) Bring to a boil, then lower the heat and simmer for
  15 minutes.
• 4 When ready to serve, stir in the spinach and season with salt and pepper, to
  taste. Serve immediately topped with crispy bacon, and a little parsley and
  oregano, if desired.

Nutrition Info