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WHITE BEAN AND BACON SOUP




Source of Recipe


Seatle Post-Intelligencer


Recipe Introduction


SERVES 4


List of Ingredients







6 slices lean bacon, chopped
1 medium white or yellow onion, chopped
2 stalks celery, chopped
2 cups brown field mushrooms, sliced
1 teaspoon fresh thyme, stemmed and chopped
1 quart vegetable broth
2 14- to 16-ounce cans white beans, rinsed and drained
2 teaspoons capers, drained
1/4 cup carrots, coarsely grated
2-3 ounces fresh goat cheese, crumbled



Recipe



In a heavy soup pot, cook bacon over medium-high heat until crisp but still flexible. Remove to drain on a paper towel. Add to the pan the onion, celery, mushrooms and thyme and cook, stirring, until vegetables are barely soft (4-5 minutes).


Puree half the beans in 1 cup broth, then add to pot along with remaining broth and beans and heat through over medium heat. Stir in capers and carrots, cook for 2 minutes. Serve hot in soup bowls, garnished with bacon and goat cheese.