Every now and then, I’ll go through the fridge and cupboards to use up leftovers and random bits. With zero plan today, I came up with an amazing new version of bean and bacon soup. Here’s the rough recipe. I didn’t write anything down as I cooked… feel feel to try (and adapt)!
Ingredients
3 cups dried navy beans
10 cups water, plus 8 tsp. low-sodium beef base paste or boullion cubes
– OR – 8 cups beef stock and 2 cups water
3 garlic cloves, thinly sliced
6 celery stalks, slice in 1/2 inch pieces
1 Bay leaf
3 Tbsp savory herbs (your choice)
8 oz. diced pancetta
1/4 cup freshly grated parmesan
2 cups baby kale (I used frozen)
1 apple, grated
Method
Soak beans overnight
In a skillet, render pancetta, drain, and set aside
In a saucepot, bring 1 cup beans and 2 cups water to a boil
Cook until beans are al dente (add water and 1/4 tsp of baking soda if needed)
Once beans are soft, puree into a thin paste and set aside
In a large pot, bring 2 cups beans and 8 cups water (or stock) to a boil
(If using water, add low-sodium beef base or boullion cubes)
Cook until beans are al dente (add water and 1/2 tsp of baking soda if needed)
Add garlic and herbs
Cook until beans soften a bit more
Add celery and pancetta, cook until celery is tender
Add apple and kale, cook until kale is tender
Stir in cheese and pureed beans
Season to taste