It may be 90 degrees, but my calendar says October and after smelling my "Leaves" oil from Bath and Body Works all day and seeing a million fall leaves photos on the Instagram, I'm in the autumn mood. So I'm going to make some soup, dammit.
This is one of our very favorite soups, so I wouldn't be surprised if I've already posted the recipe before (and I'm just lazy enough to not want to look). But believe me, this soup is worth multiple posts.
Bean and Bacon Soup
3-4 slices of bacon (or more, if you're so inclined. I'm inclined to use 9. So I do.)
1 onion, chopped
2-3 cloves of garlic, sliced.
a few carrots, sliced
a couple stalks of celery, sliced
16 oz vegetable broth (water works, too, if that's all you've got)
2 cans cannellini beans, rinsed and drained
salt and pepper
some chopped fresh parsley
Cook the bacon until crispy in a large pot, then remove. Using the bacon grease (unless that weirds you out -- you can drain the pot and use olive oil), saute the onion, garlic, carrot and celery until they begin to soften. Add broth and beans and simmer until the veg please you with their tenderness. While waiting for this to happen, eat a piece of bacon if you made a lot. Then, use a potato masher (or the back of a wooden spoon) to smash about half of the beans. Chop up the bacon and then toss in. Add salt and pepper to taste. Throw in some parsley for color and tastiness (yes, that's basil in my photo cause I had no parsley. Use your imagination).
I like to serve this with a chunk of sourdough bread, because that is a delicious combo. And, like most soups, this is even better the next day. I encourage you to make this sooner than later.