Ingredients
Scale
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1-pound white northern beans, picked over, rinsed, and soaked overnight
- 8 ounces turkey bacon, chopped into 1-inch pieces
- 3 cloves garlic, minced
- A pinch of red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup grated Parmigiano Reggiano (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Instructions
1. Cook the Turkey Bacon:
- In a large saucepan, cook the turkey bacon over medium heat until it becomes crispy. This should take about 5-7 minutes.
- Once the turkey bacon is crispy, use a slotted spoon to transfer it to a plate lined with paper towels to drain any excess grease.
- Discard most of the turkey bacon fat, leaving only about 2 tablespoons in the pan. This will add flavor to the sautéed vegetables.
2. Sauté the Vegetables:
- In the same pan, add the diced onions, celery, and carrots to the remaining turkey bacon grease.
- Sauté the vegetables over medium-high heat for 7-10 minutes, stirring occasionally, until they become tender and start to lightly caramelize. The onions should become translucent.
3. Add Garlic and Spices:
- Once the vegetables are tender, stir in the minced garlic and a pinch of red pepper flakes, if you’re using them. Cook for about 1 minute, until the garlic becomes fragrant but not browned.
4. Deglaze the Pan:
- Pour in half a cup of the chicken or vegetable broth to deglaze the pan. As the broth simmers, use a wooden spoon to scrape any browned bits off the bottom of the pan. This will add extra flavor to the soup.
5. Simmer the Soup:
- Add the remaining broth, the soaked white northern beans, chopped thyme, and bay leaves to the pan.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- Once the beans are fully cooked and tender, remove the bay leaves from the soup and discard them.
6. Finish with Cheese and Turkey Bacon:
- Turn off the heat and stir in the grated Parmigiano Reggiano, allowing it to melt into the soup. This step is optional but adds a creamy, savory flavor.
- Add the cooked turkey bacon back into the soup and stir to combine.
- Taste the soup and season it with salt and pepper as needed.
7. Garnish and Serve:
- Ladle the soup into bowls and sprinkle chopped parsley on top for a fresh touch, if desired.
- Serve immediately while the soup is hot and enjoy!