WITH BACON BITS
dried white beans
3 garlic cloves
2 onions, medium
3 quarts chicken broth
2 teaspoons chopped thyme
teaspoons chopped rosemary
1/2 pound crisp bacon bits
1/2 cup chopped italian parsley
2 tablespoons olive oil
tablespoons lemon juice
1 large garlic
1/2 cup parmesan, grated
Soak dried white beans (navy)
overnight. In a saucepan, saute minced garlic, diced onion in olive oil, until
soft, not brown. Add beans, chicken broth. Simmer until beans are soft.
Puree 1/4 of the batch of soup. Combine with the rest. Season with salt and
pepper, chopped thyme and chopped rosemary.
Prepare 1/2 pound crisp bacon bits for garnish. Chop
coarsely, italian parsley, combined with olive oil and lemon juice, and salt
and pepper. Toast 18 thin slices of French baguette, brushed with olive oil.
Bake whole garlic cloves, sprinkled with olive oil.
1/2 cup Parmesan
Serve hot soup with garnishes.