White Bean Stew with Parsnips & Bacon
A thick and hearty bowl of soup is one of the most comforting meals. And when you pair it with some fresh sourdough bread straight out of the oven it doesn’t get much better. What I love about this particular soup is that there’s very few ingredients however, the end result is a rich, flavorful stew that gets even better the longer it simmers (leftovers are the best!)
Grab your favorite dinner date, pour some wine and dig in! Cheers from Tumbleweed Farm
White Bean Stew with Parsnips & Bacon
Prep Time: 15 minutes Cook Time: 2 hours Serves: 12
- 8 ounces Navy beans, soaked overnight
- 4 slices thick cut bacon, chopped
- 1 yellow onion, finely chopped
- 2 parsnips, finely chopped (about 1 cup)
- 4 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- salt and pepper to taste
- 4 1/2-5 cups bone broth (or low sodium chicken stock)
Preparation
- Drain the presoaked beans and set to the side.
- Heat a large dutch oven over medium-high heat and add the chopped bacon. Cook, stirring often until the bacon is crisp. Remove the bacon to a paper towel lined plate to drain and reserve about 2 tablespoons of the drippings. Add the onion and parsnips to the pan and cook, stirring occasionally until they begin to soften, about 6 minutes.
- Stir in the garlic, herbs, bay leaves and a hefty pinch of salt and pepper. Add the beans and the broth and bring to a boil. Reduce heat to medium-low and simmer the soup until the beans are tender. About 1 1/5 hours. If soup is too thick add a touch more broth or water.
- Taste for seasonings and adjust as needed.
- Divide soup between bowls and top each bowl with the reserved bacon and additional salt and pepper.
Notes
*Use this recipe as a guide. Adjust measurements and ingredients as needed. Taste test as you go.