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Categories:
olive oil garlic onions dried navy beans chicken broth kosher salt freshly ground pepper rosemary thyme bacon Italian parsley lemon juice olive oil salt freshly ground pepper diameter olive oil garlic Parmesan cheese
Viewed: 27 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and minced
- 2 medium onions, peeled and diced
- 3 cups dried navy beans, soaked overnight and drained
- 3 quarts chicken broth, homemade or low-sodium canned
- 2 1/4 teaspoons kosher salt
- Freshly ground pepper to taste
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- 1 pound slab bacon, cut into 3/4-inch-thick slices, then across into 1/4-inch-wide strips
- 1 1/2 cups Italian parsley, very coarsely chopped
- 6 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- Freshly ground pepper to taste
- 18 1/4-inch-thick rounds French baguette, about 1 inch in diameter
- 1 1/2 tablespoons olive oil
- 1 large head roasted garlic, cloves separated
- 1 cup shaved Parmesan cheese
Method
- To make the soup, heat the oil in a large saucepan.
- Add the garlic and onions and saute until soft, about 5 minutes.
- Stir in the beans and broth.
- Bring to a boil, lower heat and simmer until the beans are soft, about 1 1/2 hours.
- Using a slotted spoon, remove 1 1/2 cups of beans and place in a food processor with 2 cups of the cooking liquid.
- Puree until smooth and stir back into the soup.
- Add the salt, pepper, rosemary and thyme.
- Simmer for 5 minutes.
- Reheat before serving.
- To make the condiments, preheat oven to 350 degrees.
- Fry the bacon in a skillet over medium heat until well browned, pouring off excess fat as it accumulates in the skillet.
- Drain on paper towels.
- Set aside.
- Toss together the parsley, lemon juice, 2 tablespoons of olive oil, salt and pepper.
- Set aside.
- Brush the bread rounds with 1 1/2 tablespoons of olive oil, place on a baking sheet and bake until crisp, about 8 minutes.
- Pile on a plate.
- Place the bacon, parsley salad, roasted garlic and the Parmesan in separate bowls.
- Ladle the soup into 6 bowls.
- Serve, passing the condiments separately.
