I’ll tell you the secret to making this Soup the absolute BEST EVER - make it the day before. Then let it simmer gently while you head outside to tromp around in the snow or cool weather.

When you come home for dinner you’ll be greeted with the warmest, coziest, hearty and oh so flavorful soup!

Pair it with a loaf of Rustic Sourdough and Beet and Butternut Squash Salad and you’ll feel like you’re being served fine dining straight out of your own kitchen.

Or if you want to pack all the goodness into one bowl, thinly slice kale and add it to the bowls before you ladle the soup in!

Cheers to filling your home with the lovely aroma of time well spent.

White Bean Winter Soup

6 oz Bacon or Pancetta, diced into bite sized pieces
1 small White Onion, diced
4 cloves of Garlic, diced
1 large Carrot, chopped into bite sized pieces
1 small Parsnip, chopped into bite sized pieces
1 large Celery Stalk, chopped into bite sized pieces
1 large sprig of fresh Rosemary
8 cups Chicken Stock
1 Bay Leaf
1/2 teaspoon Salt + more to taste
1/4 teaspoon Pepper + more to taste
4 (15 oz) cans small White Beans or Cannellini Beans, drained
Add ons : extra bacon pieces, fresh grated parmesan, warmed sourdough bread, and if you want a one pot meal thinly slice kale and stir it in!

In a large stock pot or Dutch Oven, sauté the Bacon until crispy. With a slotted spoon remove the Bacon from the pot and set aside. Drain off all but 2 Tablespoons of the Bacon grease.

Sauté the diced Onions in the remaining Bacon grease until translucent (about 4-5 minutes). Add in the Garlic, Carrots, Parsnip, Celery and Rosemary Sprig. Sauté for a few minutes more, stirring occasionally, until the garlic is fragrant.

Add in the Chicken Stock, Bay Leaf, Salt and Pepper. Bring the mixture to a boil, then turn down so it can gently simmer for at least 20 minutes. Then add in the Beans and allow the soup to simmer for another 5-10 minutes.

Give it a taste and adjust the salt/pepper as needed. Just remember if you’re adding Parmesean as a garnish you won’t want to make the soup too salty.

Like all soups, this one just gets better and better as it has time to sit together! So go ahead, make it ahead of time and let it rest in the fridge until you’re ready for a fun winter day tromping outdoors.

It will last up to 5 days in the fridge, or freeze it for a rainy day.

Cheers to simmering up some goodness! If you’re looking for more Winter Menu inspirations be sure to check out our Cookbook, Dinner Changes Everything and come follow along @kellywelk for all the down to earth life and cooking and gardening fun.

~ Kelly