Senate Bean Soup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Senate Bean Soup



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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.

    For more, see the CT Culinary Institute Web site