Creamy White Bean Bacon Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 6 slices bacon (or 4 thick-cut), chopped
02 - 2 cans (19 oz/540 ml each) white kidney beans
03 - 5 cups low-sodium chicken broth

→ Vegetables

04 - 3 large carrots, peeled and sliced
05 - 2 celery ribs, sliced
06 - 1 medium onion, finely chopped
07 - 4 cloves garlic, finely minced

→ Seasonings

08 - 1 teaspoon salt
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried parsley
12 - 1/4 teaspoon paprika
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes

→ Dairy & Garnish

15 - 3/4 cup half and half
16 - 1/4 cup freshly grated Parmesan
17 - Fresh chopped parsley or spinach (optional)

# Instructions:

01 - Heat large Dutch oven over medium-high heat. Cook bacon until crisp. Remove bacon, leaving fat in pot.
02 - Add carrots, celery, and onion. Cook 4-5 minutes until onion softens and browns. Remove excess bacon fat if needed.
03 - Stir in garlic and all seasonings. Cook 1 minute to bloom spices.
04 - Pour in chicken broth, scraping bottom to release browned bits.
05 - Rinse beans. Puree 3/4 cup beans with half and half until smooth.
06 - Add whole beans, bacon, and bean puree. Bring to simmer, cover, reduce heat to medium-low. Cook 10-15 minutes until vegetables are tender.
07 - Stir in Parmesan and optional herbs. Adjust seasoning as needed.

# Notes:

01 - Can thicken with cornstarch slurry if desired
02 - Bacon fat can be reduced to preference
03 - Can use either parsley or spinach for garnish

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