White Bean Soup

White Bean Soup

• 2 cups dried white beans
• 1/2 pound diced bacon
• 1 large onion diced
• 4 stalks celery diced
• 3 carrots diced
• 4 cups chicken stock
• 1 tbs Italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 2 tbs fresh chopped parsley

Prepare beans by rinsing, then placing in large soup pan and adding enough cold water to cover beans with 2 inches of water. 
Bring beans to a boil then remove from heat and let sit for 1 hour (alternative method, let beans soak over night covered with 2 inches of cold water).
After soaking add enough water to cover by 2 inches and bring beans to a boil, turn down heat and simmer for 2 to 3 hours until beans are easily smashed with back of a spoon.
Remove cooked beans from pan.
Return soup pot to medium high heat and saute bacon until crisp and rendered of fat.
Drain off excess bacon fat then add onions, celery, carrots and Italian seasoning, saute until soft and golden.
Stir in chicken broth, making sure to stir up any bits stuck to bottom of pan, bring to boil, turn down heat, add beans and simmer for 20 minutes. 
Taste and add salt and pepper as desired.
Garnish with parsley...Enjoy!