White Bean Soup with Bacon & Noodles
Hearty, full of greens, and so delicious...perfect for chilly nights!
Ingredients
10-12 slices of bacon, chopped
1 tablespoon chopped rosemary
1 sweet onion, chopped
1-2 cups cubed butternut squash
3 carrots chopped
2 celery stalks chopped
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
A handful of fresh basil, chopped
1 teaspoon smoked paprika
Red pepper flakes
Salt & pepper
2 tablespoons tomato paste
1/2 cup Sauvignon Blanc (or similar wine)
6 cups chicken broth
1-2 cans white beans, drained
4 cups roughly chopped kale
1/2 cup heavy cream
1/3 cup grated parmesan cheese
2-3 cups of small pasta
Instructions
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
Add the onion and cook for 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, red pepper flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.
During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
Serve the soup topped with the reserved bacon, and additional parmesan. Enjoy!
