| | Directions | | Soak beans according to package directions, drain. In a large heavy saucepan, cook the bacon over low heat until crisp, about 7 minutes. Transfer the bacon to paper towels. Add the onion and garlic to the bacon fat and cook over moderate heat until softened but not browned, about 5 minutes. Add the chicken stock, thyme, bay leaf, salt, pepper and beans. Reduce the heat to low, cover and simmer, stirring occasionally, until the beans are soft and the soup is thick, about 3 hours. Garnish each serving with Parmesan and bacon. Serves 6-8. |
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| Ingredients | | - |  | 1 pound dried white beans, such as Great Northern |
| - | | 1/2 pound thickly sliced bacon, diced |
| - | | 1 onion, minced (small) |
| - | | 1 clove garlic, minced |
| - | | 8 cups chicken broth |
| - | | 1 teaspoon Thyme |
| - | | 1 bay leaf |
| - | | 1 teaspoon Salt |
| - | | 2 teaspoons freshly ground pepper |
| - | | 1/2 cup freshly grated Parmesan cheese |
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