~from Savoring Time in the Kitchen
Note: Remember to soak dried beans overnight according to package directions.
1/2 pound thick-sliced bacon, cut crosswise into 1/4-inch strips
1 medium yellow onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 bay leaf
Several sprigs of fresh thyme
1 teaspoon chopped fresh thyme (reserved)
2 teaspoons chopped fresh rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper
In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp. Remove the bacon with a slotted spoon and place on paper toweling to drain. Leave about 1 tablespoon or so of bacon fat in the pot.
Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, 2-3 sprigs of thyme and chopped rosemary and cook until fragrant, about 2 minutes. Add the drained beans and chicken stock and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours. Season with salt and pepper to taste.
Remove the bay leaf and thyme sprigs, then stir in the remaining chopped thyme and rosemary. Ladle into bowls and garnish the soup with the bacon and serve.
Make Ahead: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.
Note: The bacon can be omitted altogether and you may use olive oil instead of bacon fat to saute the vegetables in the pot. To make the soup totally vegetarian you may substitute vegetable stock for the chicken stock.
Inspired by Food and Wine