Creamy White Bean Bacon Soup (Print Version)

# Ingredients:

→ Base

01 - 6 slices bacon (or 4 thick-cut), chopped
02 - 3 large carrots, peeled and sliced
03 - 2 celery ribs, sliced
04 - 1 medium onion, finely chopped
05 - 4 cloves garlic, finely minced

→ Seasonings

06 - 1 teaspoon salt
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried parsley
10 - ¼ teaspoon paprika
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon red pepper flakes

→ Liquid and Dairy

13 - 5 cups low-sodium chicken broth
14 - 2 cans (19 oz each) white kidney beans
15 - ¾ cup half and half
16 - ¼ cup freshly grated Parmesan
17 - Fresh parsley or spinach for garnish (optional)

# Instructions:

01 - Cook chopped bacon in a Dutch oven until crisp. Remove bacon, leaving fat in pot
02 - Cook carrots, celery, and onion in bacon fat for 4-5 minutes until onion softens. Remove excess fat if needed
03 - Stir in garlic and all seasonings. Cook 1 minute to bloom spices
04 - Rinse beans. Blend ¾ cup beans with half and half until smooth. Add broth, whole beans, bacon, and bean puree to pot
05 - Simmer covered for 10-15 minutes until vegetables are tender. Stir in Parmesan and optional herbs

# Notes:

01 - For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cream or water and stir into simmering soup

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