Ingredients:
12 oz. bacon, chopped into small pieces
1 Tbsp. EVOO
1 Tbsp butter
1 onion
2 carrots
3 celery stalks
2 white potatoes
4 cloves of garlic
2 tsp Italian seasoning
Salt and pepper
6 (15 oz.) cans white beans
4 cups chicken stock
Juice of a small lemon
Start by chopping your raw bacon.
Since my soup pot is REALLY big, I cooked my bacon in a regular pan to start with. I really need to invest in a more medium sized Dutch oven! Drizzle a small amount of EVOO into the pan and add your chopped bacon, cooking until crisp and brown.
Then remove them from the pan and place on a paper towel covered plate. Save about 1 Tbsp of the bacon fat for your stew.
Add into your pot the reserved fat, EVOO and butter allowing them to melt together.
As that was heating I rinsed and diced my veggies.
And I always find it easiest to dump them into a measuring glass so they can more easily be poured into my pot.
Pour them into your pot allowing to sauté for about 5 minutes or so, until softened.
While these were heating I opened my canned beans.
And rinsed them thoroughly.
Once your veggies are fully heated you can add in your trusty garlic until it becomes aromatic.
Then add about 2/3 of the bacon, your Italian seasoning, salt and pepper, and your rinsed beans.
Heat your chicken stock until hot, I just did this in the microwave.
Add it to your pot and allow it all to simmer for about 20-25 minutes partially covered.
Open up your lid and with a potato masher mash your beans slightly to break them up and thicken your stew.
Return lid to partially covered, and cook for another 20 minutes.
Finish the stew by adding in your lemon juice.
Serve in bowls with crisp bacon garnishing the top, and crusty bread on the side.
The great thing about stews and soups is you can really use up any veggies you've got in your fridge or pantry. Feel free to experiment and sneak in those vitamins for your family.
Let me know what you add in, and how your family likes this stew.
