Ingredients
- Olive oil: 1 tablespoon
- Turkey bacon: 6 slices, chopped
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Canned cannellini beans: 2 (15-ounce) cans, rinsed and drained
- Chicken broth: 6 cups
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
- Step 2: Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Step 4: Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can remove 2 cups of the soup and blend it in a regular blender, then return it to the pot.
- Step 5: Stir in the cooked turkey bacon and dried thyme. Season with salt and pepper to taste.
Notes
- Refrigerate leftover soup in an airtight container for up to 3 days for best flavor.
- Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through.
- Garnish each bowl with a dollop of plain Greek yogurt or a swirl of pesto for added richness and flavor.
- For a richer, smokier flavor, try using smoked turkey bacon and browning it extra well in the first step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American