I love bean and bacon soup, and grew up eating the Campbell’s condensed variety. I love pasta just as much, so I thought – why not combine two great things into one easy dish?
6-8 slices of bacon, cut into 1 inch pieces
1/2 onion, minced
1 carrot, minced
3 cloves garlic, minced
3 cups cooked white beans
1/4 cup dry white wine
2 cups chicken stock
1 teaspoon thyme
salt and pepper to taste
1. Brown the bacon until starting to crisp, then add the onion and carrot and cook until lightly golden brown. Add the garlic and cook for a minute or two longer.
2. Deglaze the pan with the white wine, scraping up the brown bits.
3. Add the chicken stock and white beans.
4. Season with the thyme, salt and pepper.
5. Cook for 20-30 minutes until all of the flavors have melded and the sauce is slightly thickened (though it will be fairly loose).
Serve over penne or your favorite pasta. Another great feature of this dish is the leftovers – it makes a lot, and you can certainly have pasta again the next day, but if you’d like something different just thin the sauce with a few more cups of chicken stock and you’re back to bean and bacon soup!