, , , ,

IMG_5953This is a delicious hearty soup, thick and wonderfully fragrant that cries out for a roaring fire and grey skies. You can use any white bean such as cannelini, navy beans, mogette, or whatever you have on hand. It can easily be a lunch by itself, but if you wish, serve with a grilled cheese and tomato sandwich for a satisfying and casual meal. I love it with a thick slice of pain de Miche spread with olive tapenade. Yum!

Serves 4 to 6


2 Tablespoons olive oil
1 large onion, chopped
2 medium celery stalks, chopped finely
2 garlic cloves, minced
90 g / 3 oz bacon, cut into small pieces
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
850 g / 30 oz small white beans, such as cannelini
1 large baking potato, peeled and cut into small chunks
4 cups beef broth, homemade if possible
Freshly ground black pepper
1/4 cup fresh parsley, chopped


In a large Dutch oven, heat the oil over medium heat
Add the onion, celery and garlic and cook, stirring for 6 minutes
Add the bacon and rosemary and cook 1 minute
Stir in the beans, potatoes, broth, pepper
Bring to the boil over high heat
Reduce heat to medium low and cover
Simmer for 15 to 20 minutes
With a potato masher, coarsely mash the beans and potato
Sprinkle with parsley and serve