🍴Servings: 4 🍽️Pre: 25 mins 🥓Cook: 25 mins
🥓INGREDIENTS:
- 1 1/2 slice bacon, diced
- 2 scallions, chopped
- 2 cans (15 ounces each) white beans, drained and rinsed
- 6 fresh sage leaves, chopped
- 4 cloves garlic, chopped
- 3 cups low- sodium chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon paprika
- Kosher salt
- 3 slices toasted crusty bread
- 2 ounces goat cheese, at room temperature
- Freshly ground black pepper
🍳INSTRUCTIONS:
Step 1:
In a medium skillet, cook the diced bacon over medium heat until partially cooked and the fat has rendered, about 3 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel- lined plate. Reserve the bacon grease in the skillet.
Step 2:
Add the chopped scallions and sauté until soft, about 6 minutes.
Step 3:
Add the beans, chopped sage, garlic, and chicken broth to the skillet, and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes.
Step 4:
Transfer the mixture in batches to a blender or food processor and blend until smooth. (Be careful, hot liquids can expand and splatter when blended!) Return the pureed soup to the pot, then stir in the heavy cream. Season with paprika, kosher salt, and freshly ground black pepper to taste. Keep warm over low heat.
Step 5:
Spread a generous layer of goat cheese on the toasted crusty bread slices and cut them into 3/4- inch croutons.
Step 6:
To serve, ladle the soup into small bowls or cups, top with goat cheese croutons, and sprinkle with freshly ground black pepper.
