Recipe for White Bean Vegetable Soup

White Bean Vegetable Soup

Ingredients

.....2 slices of bacon, cut into 1/4 inch pieces
.....1 tablespoon olive oil
.....1/3 cup finely chopped onion
.....1 teaspoon minced garlic
.....1 rib of celery, cut into 1/4 inch pieces (about 1/2 cup)
.....1 bay leaf
.....1/4 teaspoon crumbled dried rosemary
.....2 carrots, cut into 1/4 inch pieces (about 2/3 cup)
.....A 19 ounce can white beans, rinsed in a colander and drained well
.....1 1/2 cups canned chicken broth
.....1/4 cup dry white wine
.....1/3 cup freshly grated Parmesan plus additional to taste

Preparation

In a heavy saucepan cook the bacon over moderate heat, stirring occasionally, until it is crisp, add the oil and the onion, and cook the mixture over moderately low heat, stirring, until the onion is softened. Add the garlic, cook the mixture, stirring, for 1 minute, and add the celery, the bay leaf, and the rosemary. Cook the mixture, covered, over moderate heat, stirring occasionally, for 5 minutes, add the carrots, and cook the mixture, covered for 5 minutes. In a blender puree 1 cup of the beans with 1/2 cup of the broth, the wine, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, covered, for 10 minutes, stir in the remaining beans, and simmer the soup, covered, stirring occasionally, for 10 minutes, or until the vegetables are tender. Remove the pan from the heat, discard the bay leaf, and add 1/3 cup of the Parmesan, stirring until the cheese is melted. Divide the soup between 2 heated bowls and sprinkle it with the additional Parmesan.

Yield: Makes about 3 cups