White Bean Chowder

White Bean Chowder

For a vegetarian version of this soup, feel free to use vegetarian bacon and of course use vegetable stock.

(Serves 4)

4 slices thick cut bacon, cut into 1/2 inch pieces

1 cup finely diced red onion

1/2 cup finely diced celery

1/2 cup finely diced carrot

1/2 cup finely diced red bell pepper

1/2 cup dry sherry

1 Tbsp. flour

1 tsp. minced fresh thyme or 1/2 tsp. dried

5 cups  low sodium chicken or vegetable stock

2 – 15 oz. cans white cannelli beans, rinsed and drained

1/2 cup milk or fat free half and half

salt and white pepper to taste

Directions:

1. In a dutch oven or large soup pot cook the bacon over medium high heat until browned and crisp. Remove from the pot and drain on a paper towel.
2. Pour out all but 1 tsp. bacon fat. Return pot to medium high heat and add the onions, celery, carrots, and red bell pepper. Saute until vegetables are softened – about 3 minutes.
3. Increase heat to high and add the sherry – scraping up any browned bits on the bottom of the pan. Cook until almost all the sherry has evaporated – about 4 minutes.
4. Reduce the heat to medium and sprinkle flour and thyme over the vegetables. Stir and cook for 1 – 2 minutes.
5. Add the chicken or vegetable stock, stirring and scraping the bottom of the pan. Increase heat to high and bring soup to a boil.
6. Reduce heat to medium and simmer the soup for about 4 minutes. Add the beans and the milk or half and half.
7. Taste and adjust seasonings.
8. Garnish with additional minced vegetables or fresh thyme if desired.