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–+ servings

Bacon + Butter Bean Soup

Jane Houston
RSF | NF
Print Recipe
Servings 4 people

Ingredients
  

  • 1 large brown onion
  • 4 cloves garlic
  • 1 medium-sized carrot
  • 1 medium-sized zucchini
  • 1 medium-sized white potato
  • 100 grams white mushrooms
  • 1 cup baby spinach
  • 70 grams bacon nitrate free
  • 400 grams tinned butter beans drained and rinsed
  • 2.5 cups chicken broth
  • 3 tbsp tomato paste
  • 1/4 cup parmesan cheese
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 bay leaves
  • salt and pepper to taste

Instructions
 

  • Peel and dice the onion and garlic
  • Peel the potato and cut it into little cubes. Cube the carrot and zucchini into equal sized pieces
  • Slice the mushrooms and bacon
  • Preheat a pot with olive oil to a medium - high heat
  • Once hot, add in the onions and garlic and fry until softened
  • Add in the potatoes, carrots, bacon, bay leaves, rosemary and thyme and stir until fragrant
  • Pour in the chicken broth and spoon in the tomato paste
  • Bring up to a simmer and add in the zucchini and mushroom
  • Cook until the potatoes have softened, then add in the butter beans, baby spinach and grated parmesan. Stir well and season with salt and pepper to taste

Notes

* You can serve with buttered fresh sourdough if you desire
 
* To puree, add some butter beans and vegetables with some of the tomato broth and puree until smooth. Omit the bacon if trying to lower sodium
 
* For BLW - you can cut some of the vegetables into finger shaped pieces to cook in the soup. Serve the butter beans squished, and the sourdough sliced into finger sized strips if choosing to offer gluten
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