- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Warming but light, this white bean soup recipe takes inspiration from Spanish caldo gallego. A crisp bacon garnish adds a smoky, salty depth of flavor.
Ingredient:
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped fresh thyme, divided
- 2 teaspoons chopped fresh rosemary, divided
- 1 pound dried Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Kosher salt
- Freshly ground black pepper
