Anyway, back to food. I said I'd be making a lot of soups and stews once the really cold weather hit here in GA. Last week it finally did! In true southern fashion, it went from 70 to 40 in a matter of a couple days. So on the first super cold evening I made this soup! It is so easy and full of wintery herbs that lend so much flavor and comfort.
**Ingredients**
- 2 Cans of cannellini beans
- 2-4 Strips of bacon or turkey bacon
- 1/2 Box veggie stock
- 1/2 Med yellow onion (chopped)
- 1 Garlic clove
- 1 Tsp cumin, garlic powder, onion powder
- 1 Bay leaf
- 1 Sprig rosemary and thyme tied together with kitchen twine
- 2 Sage leaves (finely chopped)
- Shredded parmesan
- Baguette (sliced)
- Truffle oil
- Using a soup pot, place on medium-high heat, cut bacon over the pot into small pieces. Cook until crisp then set aside.
- Turn heat down a little and saute onion in bacon grease. If you don't want to use bacon, just use a tbsp or so of olive oil.
- Once onions are translucent, add garlic and stir until fragrant.
- Add beans, stock and all herbs.
- Simmer for about 20 minutes.
- Using a food processor, blender or immersion blender, ladle out half the soup and blend until smooth then add back to pot.
- While the soup is still simmering, place baguette slices in the oven under HIGH broil. KEEP ON EYE ON THESE BC THEY CAN BURN EASILY!!
- Once your bread is done, drizzle truffle oil on them, ladle soup into soup bowls and top with parmesan, bacon and toast.
** Serving size: 4-5
