White Bean Soup

Ingredients.
3/4 c dry Great Northern Beans
medium sauce pot, skillet for saute
cold water
2 T of sugar
Italian season, salt, white pepper, onion powder, garlic powder, and ground cumin
2 T of canola oil, additional oil for saute
1 slice Morningstar Farms Bacon🙝, diced
1 c baby spinach
3 T minced carrot
1/4 c diced onion
1 celery rib diced


Directions. You want to either slow cook the beans or pressure cook them.  However this recipe was prepared using the pre-soak bean method.  Soak the beans for 6-8 hours in cold water.  Rinse and discard deformed beans.  Place beans in a medium pot filled with cold water, about two inches above the resting line of your beans.  Bring the pot to a boil, then reduce to low, cover. Add your seasons at the mid way point after about 2-3 hours of cooking.  Season gradually, which is the hallmark of scratch cooking.  You will season to your taste.  Near the end, you want to bring up the heat again (after another 2 hours) add your oil, boil high for about two minutes...this will create your gravy.  Reduce to low and leave uncovered.

Meanwhile, saute bacon, onion, and celery.  Add this along with your minced carrots to your beans.  Finally, stir in the spinach.  Serve it hot!  It is yummy.  Post your reflections in the comment section. 

🙝Morningstar Farms Bacon contains soy and milk.

vegetarian white bean bacon & spinach soup

white bean soup & corn muffin

2 slices of MorningStar Farms bacon chopped

1 c of dry white beans cooked

2 c of spinach, sauteed

1 bulb garlic

1 tablespoon olive oil

¼ c chopped carrot

½ c chopped red onion

2 cloves garlic

½ c chopped celery

½ t dried savory, basil

¼ t crushed red pepper flakes

½ t kosher salt

½ t black pepper

3-4 c low-sodium chicken broth

½ c diced tomatoes

¼ c shredded Parmesan cheese

1.       Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.

2.       In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, basil, savory, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.

3.       Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 1 cup soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.

4.       To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.