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Senate Bean Soup

Tuesday, Jul 28, 2009 | Updated 11:47 PM EST

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Senate Bean Soup

To Serve Four
By Chef Jamie Roraback

2 tbsp. butter
4 bacon slices, diced ½-inch
½ cup onions, diced
¼ cup celery, diced
¼ cup carrots
2 garlic cloves, minced
¼ tsp. fresh Thyme, chopped
1 can white beans, approximately 16 oz. can, drained
2 ½ cups chicken broth
4 tbsp. Fresh Italian parsley leaves
Salt and black pepper to taste

Heat a soup pot on medium-high heat.
Add the butter and bacon.
Cook, stirring for about 5 minutes until the fat from the bacon is rendered and medium crisp.
Remove the bacon pieces with a slotted spoon and reserve for garnish.
In the same pan, add the onions, celery and carrots.
Cook, stirring for about 5 minutes or until softened.
Add the garlic and thyme, cook 30 seconds.
Add the beans and chicken broth.
Bring to a boil and reduce to a simmer.
Simmer for about 10 minutes.
Puree to your desired consistency with a hand blender or potato masher.
If soup is too thin for your liking, bring back to a simmer and let reduce until thickened.
If soup is too thick for your liking, add more broth.
Season to taste with salt and black pepper and add the parsley leaves just before serving.
Garnish with the bacon pieces and enjoy.