Elements
4
strips thick-cut bacon (3 to 4 ounces), diced
2 md
eeks, white and pale inexperienced components solely, thinly sliced into half-moons
1 tsp
dried thyme
Kosher salt and black pepper, to style
2
14-ounce cans navy beans
3 ½ c
low-sodium hen or vegetable broth
Additional virgin olive oil, for serving
For those who’re in want of a nourishing meal ASAP, this cozy, five-ingredient bean soup is simply the factor. Smoky bacon provides richness and saltiness to the broth, whereas leeks lend a contact of sweetness. Navy beans are most popular right here for his or her petite measurement and tender chunk, however cannellini, Nice Northern, and even pinto beans would work properly too. High if off with a drizzle of good olive oil you probably have it, and serve it with a chunk of thick sourdough toast for absorbing the broth.
Instructions
- Place a big Dutch oven over medium-low warmth and add the bacon items. Prepare dinner, stirring sometimes, till the bacon is crisp and the fats has rendered, about 10 minutes. Rigorously pour out all however 3 tablespoons of bacon fats, leaving the bacon within the pan.
- Enhance the warmth to medium and add the leeks, thyme, salt, and pepper. Prepare dinner, stirring typically, till the leeks flip comfortable and are starting to show golden, about 5 minutes, then add the beans and pour within the broth. Utilizing the again of a wood spoon, mash about half the beans. Deliver the soup to a boil, then cut back the warmth to a energetic simmer. Let cook dinner uncovered for about quarter-hour, stirring sometimes, till barely thickened. Style and alter the seasoning, then serve instantly, topped with a drizzle of olive oil if desired.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens via her tales, recipes, and baking lessons.
