# Components:
→ Meats
01 - 5 oz thick-cut bacon, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Beans
06 - 2 cans (14 oz each) cannellini or navy beans, drained and rinsed
→ Liquids
07 - 4 cups low-sodium chicken or vegetable broth
08 - 1/2 cup heavy cream
→ Herbs & Seasonings
09 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
10 - 1 bay leaf
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt, to taste
→ Garnish
13 - Extra virgin olive oil, for drizzling
14 - Fresh chopped parsley, optional
# Method:
01 - In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 5 to 7 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
02 - Add the onion, carrots, and celery to the pot. Sauté for 6 to 8 minutes until softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add the drained beans, broth, rosemary, bay leaf, pepper, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove the rosemary sprigs and bay leaf. Using an immersion blender, purée the soup until creamy and velvety. Alternatively, transfer in batches to a standard blender and blend carefully, then return to the pot.
06 - Stir in the heavy cream and most of the cooked bacon, reserving some for serving. Simmer for 5 additional minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into serving bowls. Top with reserved bacon pieces, a drizzle of olive oil, and fresh chopped parsley if desired. Serve immediately while hot.
