Appetizers / Soups / Salads

Marmalade's White Bean Soup is for Soup.

Marmalade's White Bean Soup takes 45 minutes to prepare.

Marmalade's White Bean Soup takes 90 minutes to cook.

Marmalade's White Bean Soup makes 16 servings.

The ingredients for Marmalade's White Bean Soup are:

1 lb. bag of dried navy beans, soaked in water for 24 hours
6-7 slices of smoked bacon
1 stalk of celery, chopped
1 small white or yellow onion, minced
5 cloves garlic, peeled and whole
2 stems fresh thyme
8 cups chicken stock
1/8 lb. butter
1 cup fat free half and half
Salt & pepper to taste

1/2 cup thinly sliced chives
4 tbsp. black truffle oil
1/4 cup bacon dust

Here is how you make Marmalade's White Bean Soup:

Notes:?Although the recipe calls for navy beans, cannellini beans also work well.?I've found that the fat is most easily rendered by cooking the bacon in batches in the microwave. A microwave bacon tray with a ridged bottom collects the fat, which can then be easily transferred. ?The original recipe assumes that you will leave bacon grease in the pot after cooking the veggies; I strain the veggies out of the skillet and put them into a stockpot sans bacon grease?A very gentle simmer is indicated by only a few small bubbles sporadically rising to the top, similar to bubbles in a glass of champagne. Caloric information includes bacon dust but not truffle oil.Cook the bacon in a microwave or oven until very crispy. Reserve the fat. Chop the bacon finely using a knife or food processor, and reserve for garnish.Gently cook the celery and onion under medium heat in the rendered bacon fat for 6-10 minutes, stirring constantly making sure not to brown.When onions are translucent, add the soaked beans (drained from water), thyme, garlic, butter, cream and chicken stock. Bring this mixture to a boil, and reduce to a very gentle simmer for 1 1/2 hours while covering the pot with a lid, stirring occasionally.When the beans are tender and begin to split, remove from heat for 1 hour to slightly cool.After 1 hour, remove the beans and other solid ingredients (celery, onions, garlic) from the pot, reserving the liquid. Place the solid mixture into a food processor or, preferably, a blender, and slowly add the liquid back into the solid mixture while pureeing to a velvety texture. *Note: You might find that the desired consistency is achieved without using all of the reserved liquid. Slowly add the liquid mixture to the solid mixture in the blender, pureeing to combine, until a velvety texture and a creamy, but not extremely thick, consistency are achieved.Adjust salt & pepper.Garnish with chives or scallions, truffle oil, & bacon dust.Yields about 4 quarts of soup, or 16 1-cup servings.Number of Servings: 16Recipe submitted by SparkPeople user NHARSANYI.

The nutritional information for Marmalade's White Bean Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 76.5

• Total Fat: 3.2 g
• Cholesterol: 9.1 mg
• Sodium: 634.3 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 2.6 g
• Protein: 3.7 g