White Bean, Bacon, and Pork Soup with Thyme is a simple combination of what you usually have in your pantry. Where these staples like white bean, bacon, and pork (leftovers can be substituted) are combined into a concoction in a soup form flavoured with thyme, celery and onions
- 2 400g can white beans, drained
- 8 pcs streaky bacon, crispy fried and chopped, reserve oil drippings
- 400 g pork loin, cubed
- 1 litre chicken stock
- 4 cups water
- 1 large carrot, diced
- 2 celery ribs, diced
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 1 pc bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- freshly ground pepper
- In a soup pot add the reserved oil from bacon, heat this up then add the pork pieces. Cook until brown on all sides.
- Push pork to the side then add the onions, garlic, carrots and celery, sauté until the vegetables sweat.
- Pour the chicken stock together with water, add the bay leaf, thyme and rosemary. Bring to boil then simmer for 40 minutes or until the pork is really tender.
- Add the white beans and simmer for 15 more minutes.
- Season soup with salt and freshly ground black pepper then turn the heat off.
- Serve soup in serving bowls then top it with crispy bacon.
Definitely a great comfort meal recipe you came up with there! And pretty perfect for fall here. I have really been discovering white beans on a regular basis so thanks for the idea!
I wonder what white beans are – they use those to make canned baked beans? What we call white beans here are in fact soya beans.
Yes you are correct. It is also called Cannellini beans