Tuscan Bean Soup
| Prep Time |
10m |
Creamy, filling soup
|
| Active Time |
20m |
| Inactive Time |
20m |
| Total |
50m |
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 2 medium onions
- 6 oz smoked sausage, cut into small pieces
- 6 cloves garlic, minced
- 38 oz cannellini beans, rinsed and drained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp paprika
- 1 tsp fresh rosemary, chopped
- 1/2 tsp thyme
- 2 bay leaves
- salt and pepper to taste
- Cook the bacon in a large pot until crispy. Remove the bacon to a paper towel lined plate
- Add the olive oil, then cook onion and sausage over medium-high heat until onion is translucent and sausage is browned.
- Add garlic, cook 1 minute
- Add rest of ingredients (reserving some bacon to use as garnish. Bring to boil, then simmer for 20 minutes.