White Bean and Bacon Soup

Hearty white bean and bacon soup ~ smoky bacon, tender beans, and a silky broth you can make with pantry staples.

Italian bean soups come from the Tuscan culture of “cucina povera” ~ rustic, simple cooking where nothing is wasted. In Tuscany you’d make this white bean and bacon soup with pancetta or maybe pork belly, but today I’m using bacon. The smokey flavors and creamy textures of this bean soup are absolutely delicious and satisfying enough for a meal. I love to top it with hefty croutons.

• 1 lb dried Great Northern beans, soaked overnight
• coarse salt
• 3 bay leaves
• 2-3 whole sprigs of sage
• 8 cloves garlic, peeled and smashed, divided
• Parmesan cheese rind
• 12 ounces bacon, chopped
• 1/2 medium onion, minced
• 1 stalk celery, minced
• 1 medium carrot, minced
• 1 Tbsp tomato paste
• 32 ounces chicken stock or broth
• crusty croutons, optional
• grated Parmesan cheese, optional