This soup is good! It's also simple and quick to make. The soup is smooth, savory, and studded with little bits of fresh rosemary and bacon. Although you could serve the soup for a fancy dinner (serve it with a dollop of sour cream on top), it's also great on weeknights and reheats well for lunches. The soup is loaded with protein, fiber, and nutrients and so is especially good if you're on a diabetic diet or want to "eat healthy." I like the soup because it's easy to make and tastes good! I puree the bean base for the soup in a blender before making the soup, which saves me from the mess and possible burns involved in having to puree really hot soup at the end of the process. Plus, I can always make a smoothie with the blender (as long as it's out on the counter, and yes I wash it in between) while the soup is cooking. I recommend using fresh rosemary for the soup, as the flavor is better, but, yes, you can use dried, if that's all you have. The soup makes a nice, simple dinner with a salad, or try it with a grilled cheese sandwich instead of the traditional tomato soup. Enjoy!
Cannellini Bean, Bacon, and Rosemary Soup (Diabetic Friendly) -- Serves 4
14-16-ounce can of cannellini beans, rinsed and drained
1/2 cup of shredded carrot
1/2 cup of chopped green onion
3 cups of water, divided
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
1/4 teaspoon of garlic powder
1/4 teaspoon of pepper
3 or 4 sprigs of fresh rosemary (each 4-6 inches in length), or use 2 teaspoons of dried
2-4 tablespoons of bacon crumbles (I use the kind from the bag from Costco)
1/2-1 cup of light sour cream (depending on how much you like it and how much you
want your soup thinned)
Put the cannellini beans, carrot, green onion, and 1 cup of water in a blender and blend them well. Scrape the bean mixture into a large saucepan and add the additional 2 cups of water, the chicken base, garlic powder, pepper, rosemary sprigs, and bacon crumbles. Stir the mixture well, bring it to a boil, and then reduce the heat to a simmer. Let the soup simmer for 30-40 minutes, partially covered and stirring it periodically. Turn off the heat. Fish out the rosemary stems (the leaves should have fallen off). Stir in the sour cream (or you can stir part of the sour cream into the soup and dollop the rest on top, if you'd like) and serve the soup.
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