White Bean Chowder

This creamy White Bean Chowder is hearty and satisfying with white beans and vegetables. #Beans #WhiteBeans

I was pretty excited though, not only because he had promised me several times that no matter what it looks like from the outside, I really would love this restaurant, but also because in my experience, restaurants that look shady on the outside often have the best food. I like to think of them as best-kept secrets.

Mike was right – I had one of the best meals that night that I’d had in a while. The sea bass (always one of my favorites) was cooked to perfection, and I even enjoyed the cannoli (which I’m not usually a big fan of). But the highlight of my meal was definitely the soup I had to start. It was creamy, full of vegetables and beans, with a hint of smoky flavor; the perfect thing to combat a chilly evening.

White Bean Chowder , By Food Blog Nindi .

This creamy White Bean Chowder is hearty and satisfying with white beans and vegetables. #Beans #WhiteBeans

Total time: 45 minutes
Servings: 4 Servings

Ingredients :

• 2 tablespoons olive oil
• 3 slices turkey bacon minced
• 1 medium onion finely diced
• 1 medium stalk celery finely diced
• 1 medium carrot finely diced
• 1/4 of a medium-large red bell pepper finely diced
• 3 large cloves garlic minced
• 2 teaspoons fresh minced thyme leaves
• 1 1/2 tablespoons all-purpose flour
• 3 cups vegetable stock or chicken stock if you prefer
• 1 small tomato finely diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 15 ounce can of cannellini beans rinsed and drained
• 3 tablespoons heavy cream
• 2 tablespoon minced fresh parsley leaves

Instructions :

• Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
• Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
• Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
• Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
• Turn the heat off and stir in the cream and parsley.
• Taste and season with additional salt and pepper as desired; serve.