You can also switch out the vegetables with your favorites or add more. I'll be making this white bean soup in a pressure cooker, but you can do it on the stovetop too! Bacon is optional but awesome and makes it more filling. You could also use ham or chicken.
- 1/2 pound dried white beans (I'm using great northern)
- 3 carrots
- 3 stalks of celery
- 1 onion
- 3 garlic cloves
- 1 tomato
- 4 cups chicken stock + more as needed (I used 6 cups total)
- 2 big pinches of thyme
- 1 big pinch rosemary
- salt and pepper as needed
- bacon + bacon fat
- Chop up onions, celery, carrots and tomato. Mince the garlic.
- Saute the onions, celery, carrots and garlic in about a tablespoon of bacon fat until nice and soft. (We'll add the tomato later!) Then add the herbs and mix until they're nice and fragrant. (No bacon fat in the fridge? Shame on you! Guess you'll need to cook the bacon first.)
- Add in the beans and stir to coat them with the fat.
- Pour in your stock - you want enough to cover everything by an inch or so, since the beans will be expanding.
- Lock the lid on the pressure cooker and cook on high for 35 minutes - release the pressure naturally.
- Open the pressure cooker and check the seasonings - add some salt if needed, a little hot sauce, whatever you like. Then pop in the tomatoes and stir.
- Lock the lid again and cook for 5 more minutes on high pressure - quick release the pressure when done.
- Serve with crumbled bacon on top for best results.
If you will be making the white bean soup on the stovetop, simmer the beans and veggies for about an hour or until the beans are soft. (It'll depend on how old your beans are!) Once they're soft, add the tomatoes and some salt and simmer for another 15-20 minutes.