Chicken, Bacon, and White Bean Soup, Portuguese Style
- 8 ounces chopped bacon
- 2 cup chopped onions
- 1/2 cup chopped celery
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 quart chicken stock
- 1 pound white beans, soaked overnight
- 1 bouquet garni
- 12 ounces small diced cooked chicken
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
- Pecorino Romano
- Small crusty bread loaf
In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Pecorino and serve with crusty bread.
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