tuscan white bean soup, 2 ways

Ingredients

• 1 lb. of cannellini or great northern beans, dried
• 1-2 slices of bacon (I used Applewood-smoked)
• 1 onion, diced
• 1 celery, diced
• 2 cloves of garlic, sliced
• 4 sage leaves
• 2 quarts of low-sodium chicken stock
• 1 tsp. olive oil
• salt + pepper
• garlic croutons
• shaved parmesan cheese
• crusty sourdough bread

Instructions

1. 1

   To soak, place the beans into a large bowl and cover with water. Soak overnight.

2. 2

   In a heavy bottom pot, warm the olive oil over moderate heat. Roughly chop the bacon and add to the pot. Saute until lightly golden.

3. 3

   Add the onion, celery, garlic, and sage leaves. Saute until soft and translucent, about 5-7 minutes.

4. 4

   Tilt the pot, and remove most of the residual oil with a spoon.

5. 5

   Drain the beans and add to the pot.

6. 6

   Cover with 1 quart of chicken stock and bring to a gentle boil. Reduce the heat, and simmer until the beans are tender about 1- 1 1/2 hours. Season with salt and pepper.

7. 7

   For the creamy version, remove half of the soup (with a portion of bacon and sage) and transfer to a blender. Vent the lid and puree in batches. Add additional chicken stock if it’s too thick. Alternatively, use a hand held immersion blender. Garnish with parmesan cheese and croutons.

8. 8

   For the chunky version, adjust with salt and pepper to taste, and more stock if needed.

9. 9

   Serve warm with crusty sourdough bread.