White Bean Soup

My husband loves this soup. It reminds him of some former land-ladies. They allowed him to park his car in the drive way, if he shoveled snow in the winter. After a full day of moving fluffy white stuff, they often prepared white bean soup as a thank you.  This is my version - they had plenty of practice and this is the closest I can get!

2 Slices Bacon

1 White Onion, Finely Chopped

5 Cloves Garlic, Finely Chopped

1 Tablespoon  Fresh Thyme

1 Head Escarole, Washed and Chopped Coarsely

2 Cans Cannellini Beans, Drained and Rinsed

5 Cups Chicken Broth*

Salt and Pepper to Taste

  

In a large soup pot, fry bacon until crisp over medium heat. Remove from pot and crumble when cooled. Set Aside. Add onion to soup pot and saute until golden about 10 minutes. Add garlic, thyme  and saute 3 more minutes. Add the escarole, and wilt about 3 minutes. Add beans and broth. Bring to a boil. Lower the heat to a simmer and cook 10 minutes.  Stir in salt and pepper to taste. Serve with bacon on top and grated Parmesan cheese.

* Use gluten-free chicken broth if necessary.