What is that in Prince’s bowl?? Could it be today’s featured recipe?
Oh Tuscan Bean Soup with Bacon & Sage – I would die 4 U.
Let’s get to it…
Tuscan Bean Soup With Bacon & SageIngredients:
Olive oil for frying
12 sage leaves + 1 tbsp (15 mL) chopped sage
Salt to taste
1 onion, chopped
3 cups (750 mL) chicken stock
Two 19-oz (540-mL) cans cannellini beans
2 tbsp (30 mL) sherry vinegar
1/4 lb (120 g) smoked bacon, cooked, crumbled
Freshly ground pepper to taste
Pour enough oil into medium skillet to generously coat bottom. Heat on medium-high until shimmery. In 2 batches, fry sage leaves until crisp and darkened, about 10 seconds. Drain on paper towels. Sprinkle with salt.
Spoon 2 tbsp (30 mL) oil from skillet into medium pan. (Reserve remaining oil for other uses.) Heat on medium-high. Add onion and cook, stirring, 3 to 5 minutes, until softened but not browned, turning heat to medium if necessary. Add chopped sage and stir 10 seconds. Add stock and beans. Bring to boil, then reduce heat to medium-low and simmer 10 minutes. Stir in vinegar.
In small batches, puree mixture in blender. Add salt and pepper. If necessary, return to pan and reheat on medium.
Divide among 4 serving bowls. Sprinkle bacon bits into each bowl and garnish with sage leaves.
Makes about 6 cups (1.5L).
Originally posted 2010-04-19 15:13:57.
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