Bacon, Cauliflower and White Bean Soup
By Grammie926
This healthy and hearty soup is great to have in the fridge as a quick standby for lunches and dinners. It is a cinch to make and requires very minimal preparation. To speed up the process further use frozen cauliflower florets instead of fresh—the taste difference is barely noticeable.
Ingredients
- 1 tbsp (15 mL) olive oil 1/2 lb (250 g) bacon, sliced into 1/2-inch (1-cm) pieces
- 2 cups (500 mL) onions, chopped
- 2 tbsp (25 mL) garlic, finely chopped
- 2 tsp (10 mL) fresh thyme, finely chopped
- 1/2 cup (125 mL) white wine (optional)
- 1/4 tsp (1 mL) white pepper
- 8 cups (2 L) cauliflower florets
- 8 cups (2 L) chicken stock
- 2 cans (540 mL each) white kidney beans, drained well
Details
Servings 8
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
1 In a large pot, heat oil over medium heat, add bacon and sauté until golden, about 15_ minutes. Remove bacon from pot with slotted spoon and set aside to cool. Once cooled, crumble bacon and save as garnish.
2 Add onions, garlic and thyme to pot, cook over low heat until onions are translucent, about 10 minutes. Add wine and continue cooking for 3 minutes.
3 Add white pepper, cauliflower, chicken stock and beans. Bring to the boil and then lower to simmer. Cover and cook for 20 minutes or until the cauliflower is tender.
4 Let cool slightly. When the soup is cool enough, purée with a hand blender until velvety smooth. Serve warm, sprinkled with crumbled bacon, and accompanied by Gruyère & Raisin Bread Sandwiches.
You'll also love
- Strawberry-Rhubarb Irish Crumble... 5/5 (2 Votes)
- Scalloped Potatoes (Julia Child's... 4/5 (8 Votes)
- Duck Confit Tacos 4.5/5 (2 Votes)
- Bow Ties with Sausage & Sweet... 3.4/5 (16 Votes)
- Cancun Pork Tacos 4.5/5 (2 Votes)
- Weight Watchers Black Bean Soup 5/5 (2 Votes)
- Pork Schnitzel and Vegetable Rice... 4.5/5 (4 Votes)
- Roasted Tomato and Cannellini Bean... 4.3/5 (15 Votes)
Review this recipe