6 Slices Bacon
1 Large White Onion – chopped
2 Cans Cannellini Beans (15.5 oz)
2 Cans Diced Tomatoes (15.5oz)
3 Garlic Cloves
2 TBSP Fresh Parsley – chopped
4 Cups Chicken Stock
¼ Cup Heavy Cream
Salt and Pepper
In a heavy bottom pot, cook the bacon until it is crispy. Drain on a paper towel lined plate. Set aside.
Add the chopped onion to the bacon grease and sauté until soft. Add the minced garlic and cook for 30 seconds.
Drain and rinse the cannellini beans and add them to the pot and cook for 1 minute. Add the tomatoes with their juice. Cook an additional 1-2 minutes. Season the beans and tomatoes with salt and pepper.
Add the chicken stock and the parsley and crumbled bacon to the pot. Bring to a boil and simmer for 45 minutes.
Using an emersion blender, blend the soup until it is mostly smooth. Check for seasoning, add salt and pepper as needed.