Rustic White Bean Soup with Ham

So, planning a wedding is tough work.  In my mind, I just want all of the necessary pieces to fall in place.  I have managed to acquire the essentials: a dress and cake.  What else do I really need?  The real question is do I want a white cake with chocolate filling or a chocolate cake with raspberry filling?  These are the true tough wedding choices! 

Now, summer and weddings are nearly upon us.  This soup is a great figure friendly meal on some of our last remaining cool, rainy days.  Soon my cozy soups will be replaced by grilled goods. 

-Truffles

Rustic White Bean Soup with Bacon 

           from The Cozy Apron

Ingredients

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 2 whole Carrots (medium), Peeled And Diced
• 2 stalks Celery, Diced
• 4 cloves Garlic, Minced
• 3 cans Small White Beans (15.5 Ounces Each), Drained And Rinsed
• 1-½ teaspoon Dry Italian Seasoning
• 1-½ teaspoon Freshly Ground Black Pepper
• 1 teaspoon Salt
• 4 cups Chicken Stock, Hot
• ¼ cups Bacon, cooked and crumbled  (I used sliced deli ham instead of bacon)
• 1 Tablespoon Flat-leaf Parsley, Chopped
• 1 teaspoon Lemon Juice

Preparation Instructions

1. In a medium/large pot set over medium heat, melt the butter with olive oil; add the onion, carrots, celery and garlic; once garlic becomes aromatic, add the rinsed white beans and gently stir; add the Italian seasoning, black pepper and salt, and stir.
2. Add the hot chicken stock, bring to a boil and then lower heat to medium-low, and allow to gently simmer, uncovered, for 45 minutes. (Stir occasionally, and use the back of your spoon to gently push down and break apart the beans during the last 15 minutes of the cooking to naturally thicken the soup.)
3. Once soup has simmered for 45 minutes and has thickened, turn off the heat; add the bacon, the chopped parsley and the lemon juice, and stir to combine; check seasoning at this time, and adjust, if necessary.