This recipe is a variation of one I found on Pinterest.
2 TBSP olive oil
5 slices thick cut bacon, diced
2 cups onion, diced
2 cups leeks, cleaned well and diced
2 cups celery, diced
2 cups carrots, diced
2 TBSP minced garlic
2 bay leaves
1 or 2 stems fresh rosemary
8 cups chicken broth. (reserving 1 cup).
3 cans cannellini beans, drained and rinsed
salt and pepper to taste
chicken Better Than Bouillon (to taste). Use this if the broth used is not as flavorful as you'd like.
Saute bacon in olive oil in bottom of heavy cast iron pot for about 5 minutes until it is starting to brown a bit.
Add onions, leeks, celery, carrots and continue to saute, stirring often for about 15 minutes until veggies are starting to soften.
Add garlic.
Add 7 cups broth, bay leaves and rosemary.
Bring to a simmer and cook at a simmer for 45 minutes.
blend together one can of the beans with the one cup of reserved broth. Add to pot.
Add 2 other cans of rinsed and drained beans.
Let simmer another 15 minutes.
Serve with a generous sprinkle of fresh grated parmesan cheese and a good, crunchy crusted bread.
