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Chicken, Bacon and White Bean Soup Portuguese Style

  • 150minutes
  • 496calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsZinc, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb dried white bean , rinsed and picked over (such as cannellini or great Northern)

  2. 1/2 lb bacon , cut into 1/2 inch wide pieces

  3. 2 cups yellow onions , chopped

  4. 1/2 cup celery , chopped

  5. 2 tablespoons shallots , minced

  6. 1 tablespoon minced garlic

  7. 2 bay leaves

  8. 1 teaspoon salt

  9. 1/4 teaspoon cayenne pepper

  10. 2 quarts chicken stock

  11. 3/4 lb cooked chicken, diced

  12. 1 cup freshly grated pecorino romano cheese

Instructions Jump to Ingredients ↑

  1. Put the beans into a large pot.

  2. Add water to cover by 2 inches and soak for at least 8 hours or overnight.

  3. Then drain.

  4. Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.

  5. Use a slotted spoon to lift onto paper towels to drain.

  6. Pour off all but 2 tablespoons of the bacon fat from the pot.

  7. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.

  8. Add the shallots, garlic, bay leaves, salt and cayenne.

  9. Cook, stirring occasionally, until the shallots soften, about 1 minute.

  10. Add the beans to the pot with the stock, and bring to a boil.

  11. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.

  12. Stir in the chicken and the reserved bacon and heat through.

  13. Remove and discard bay leaves.

  14. Ladle into warm bowls and sprinkle with the grated cheese.

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