White Bean Soup for One
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Cannellini beans simmered with onion, garlic, and rosemary, partly mashed for body, and topped with crisp bacon.
Ingredients
- 1 slice bacon cut into ¼-inch strips
- 1 teaspoon olive oil (optional, if bacon drippings are insufficient)
- ¼ cup chopped onion
- 1 clove garlic minced
- ¼ teaspoon dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- 1 (15.5-ounce) can cannellini or other white beans rinsed and drained
- ¾ cup low-sodium chicken broth
Equipment
- saucepan
Directions
- Cook the bacon in a 2-quart saucepan over medium-high heat until crisp. Move it to a plate to use as a topping.
- Cook the onion in the bacon drippings for 3 minutes, until soft. If the pan looks dry, add the teaspoon of olive oil first.
- Stir in the garlic, rosemary, and pepper and cook for 1 minute.
- Add the beans and broth. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Mash some of the beans against the side of the pan to thicken the soup. Ladle it into a bowl and top with the bacon.
Nutrition
Serving: 482g | Calories: 374kcal | Carbohydrates: 60g | Protein: 25g | Fat: 5g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 7.9mg | Sodium: 1116mg | Potassium: 1150mg | Fiber: 13g | Sugar: 5.5g | Vitamin A: 19IU | Vitamin C: 7.4mg | Calcium: 161mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bacon counted as cooked bacon, cannellini or other white beans (the first choice counted). Brands and portions vary, so use it only as an approximation.