White Bean and Lemon Zest Soup
White Bean and Lemon Zest Soup
Ingredients
- 1 1/2 cups (375 ml) dried white beans
- 2 slices bacon, 1/4-inch (1/2-cm) thick, cut into small pieces
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1/2 cup (125 ml) white wine
- 6 cups (1.5 litres) chicken broth
- 2 carrots, peeled and cut into large chunks
- 1 stalk celery, cut into large chunks
- 2 bay leaves
- Grated zest of 1 lemon
- Salt and pepper
Instructions
- In a large bowl, place the beans. Cover with cold water and let soak for 8 hours or overnight at room temperature. Add water, as needed, so that the beans are always covered. Drain.
- In a large saucepan, brown the bacon in the oil. Drain the bacon on paper towels. Set aside.
- In the same saucepan, soften the onion and garlic in the hot fat. Deglaze with the white wine. Add the broth, beans, vegetables, and bay leaf. Season with salt and pepper. Bring to a boil, cover and simmer gently for about 1 hour and 15 minutes or until the beans are tender.
- Remove the vegetables and bay leaf. Add the lemon zest. Adjust the seasoning. Garnish with bacon.
White Bean and Lemon Zest Soup