Well, Nick and I were sick this week, which encouraged me to make soup in the middle of summer. Making soup while it's hot out is usually a rare occasion for me, but in the last few weeks I have been craving fall weather and comfort food. We've been so busy with work and moving, that I have honestly been feeling a little burned out, and this is where the comfort food comes in. Soup to heal the soul!
I have had this recipe for years and to be honest, I cannot remember where it originally came from, but it is worth sharing! This is truly one of our favorite soups to eat, and can be made so many different ways. Saturday, I made it with bacon, but in the past I have added ground spicy Italian sausage or even shredded chicken. Either way you make this, you will be sure to love it.
White Bean Soup
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1 lb - Bacon, Italian Sausage OR Shredded Chicken
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1 - Medium Yellow Onion, Diced
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3 - Stalks of Celery, Chopped
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1 - Large Carrot or Parsnip, chopped
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3 cup - Chicken Broth (I use low sodium)
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2 - Cloves Garlic, Minced
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2 - Cans White Beans, do not strain
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Handful - Chopped Spinach
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Salt and Pepper to taste
If you are using bacon, fry this in a large pot then remove and place bacon on paper towels to strain the grease off. Pour most of the bacon fat out of the pot, but leave just enough to saute the onion, carrot and celery. If you are using Italian Sausage, brown and crumble the meat in a large pot then again you will take the meat out and set aside. If you are using shredded chicken, the easiest thing to do is bake a whole chicken then shred what you need, then add to the soup when you add the broth.
Add your chopped onion, celery, carrots and garlic to the pot and saute until the veggies are tender. Once the vegetables are tender, add beans, broth, spinach, salt and pepper. Bring this to a boil then add the meat back in. Turn the temperature down to medium and simmer for 30 minutes. Serve this hot with bread, crackers or croutons, or in our case with a shot of cold medicine. I hope you all try each version of this and enjoy them all. Thanks for cooking with me.
Ashley Tuttle
