RISE AND SHINE KAUT43 OKC
A delicious and easy springtime soup idea. Easy ingredients, easy preparation, and adjustable to your own tastes. This is how I roll… and it was delicious!
2 15-ounce cans of white beans (I used Cannellini. Great northern or Navy beans are OK too), drained and rinsed
3 strips of bacon, fried crisp
Fresh Rosemary stems
Extra Virgin Olive Oil
In The Kitchen With Scotty “Cook’s Line Seasoning” or Salt and Pepper to taste
1 medium yellow onion, diced
3 cloves fresh garlic, smashed and minced
1-quart chicken broth, sodium free
1 large lemon halved
- Pan fry you bacon strips whole, with a few stems of fresh rosemary. I like frying the rosemary with the bacon to get a nice rosemary infused bacon grease for sautéing later. remove the rosemary before it gets too dark, and then remove the bacon once desired crispness is achieved. remove to paper towels to absorb any excess grease. Set aside until service.
- In your favorite soup pot add three tablespoons of the rosemary bacon grease (may be omitted and grapeseed oil substituted) and began to heat. Add the diced onion and the smashed and minced garlic. Cook gently until lightly caramelized.
- Add the drained and rinsed white beans, followed up with the chicken stock. Stem a large “branch” of the rosemary or two of a small size. Discard the stem and add the rosemary needles to the soup. Nestle in the halved lemon, cover and slowly simmer at least 30 minutes.
- Remove the lemon from the soup and discard. With an emersion blender/hand blender, or in your own stand alone blender, puree the beans and contents to a nice smooth creamy soup. Add Cook’s Line Seasoning to taste if needed and slowly continue simmering another 10-15 minutes. Stir on occasion.
- While the soup is simmering, heat up your indoor grill or a grill pan. Spray generously with olive oil sprayand begin grilling your flatbread (Sangak, Naan, or Lavash)
- To serve, add a good tear of the grilled flatbread to your bowl. Ladle over the pureed soup, and garnish with torn bacon and a bit of the fried rosemary. Drizzle in extra virgin olive oil for desired look.