Bean Soup With Parsley Salad And Bacon

  1. To make the soup, heat the oil in a large saucepan.
  2. Add the garlic and onions and saute until soft, about 5 minutes.
  3. Stir in the beans and broth.
  4. Bring to a boil, lower heat and simmer until the beans are soft, about 1 1/2 hours.
  5. Using a slotted spoon, remove 1 1/2 cups of beans and place in a food processor with 2 cups of the cooking liquid.
  6. Puree until smooth and stir back into the soup.
  7. Add the salt, pepper, rosemary and thyme.
  8. Simmer for 5 minutes.
  9. Reheat before serving.
  10. To make the condiments, preheat oven to 350 degrees.
  11. Fry the bacon in a skillet over medium heat until well browned, pouring off excess fat as it accumulates in the skillet.
  12. Drain on paper towels.
  13. Set aside.
  14. Toss together the parsley, lemon juice, 2 tablespoons of olive oil, salt and pepper.
  15. Set aside.
  16. Brush the bread rounds with 1 1/2 tablespoons of olive oil, place on a baking sheet and bake until crisp, about 8 minutes.
  17. Pile on a plate.
  18. Place the bacon, parsley salad, roasted garlic and the Parmesan in separate bowls.
  19. Ladle the soup into 6 bowls.
  20. Serve, passing the condiments separately.

olive oil, garlic, onions, dried navy beans, chicken broth, kosher salt, freshly ground pepper, rosemary, thyme, bacon, italian parsley, lemon juice, olive oil, salt, freshly ground pepper, diameter, olive oil, garlic, parmesan cheese

Taken from cooking.nytimes.com/recipes/5100 (may not work)

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