White Bean Soup
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Instructions
Rinse and pick over the beans; soak beans overnight in cold water to cover. Cook bacon in a Dutch oven or stockpot over medium-low heat until crispy. Remove and reserve to use as a garnish, if desired. Increase heat to medium. Add onion, celery and garlic to the bacon fat. Saut until tender. Add beans, chicken broth and bay leaf. Simmer until beans are tender, about 2 hours, adding additional stock or water as needed. When beans are cooked, remove bay leaf and discard. Puree 1/4 cup of the soup in a food processor or blender and return to pot. Adjust consistency with more stock or water if necessary. Season with lemon the juice, pepper and salt. Serve garnished with Parmesan cheese and crumbled bacon.
