Bean Soup with Bacon and Oregano

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Since you’ve already made the bean stew, most of your work is already done. If you want a vegetarian soup, skip the bacon and use 1 tablespoon olive oil to sauté the garlic. Serve this with some of the leftover walnut bread or another crusty loaf.

Ingredients

Steps

1. In a blender or food processor, purée the bean stew and milk, in batches if necessary.
2. In a 4-quart saucepan over medium heat, sauté the bacon until almost crisp. Add the garlic and sauté until the bacon is crisp, 2 to 3 minutes. Using a slotted spoon, remove the bacon and garlic to a plate. Pour off all but 1 tablespoon of the bacon fat. Pour the bean purée into the pan and add the bacon mixture and oregano. Bring the soup to a boil over medium-high heat, stirring to prevent the soup from sticking and burning. Reduce heat so that the soup just simmers, cover, and cook for 5 minutes. Add the parsley, salt, and pepper. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.