White Bean Chowder #vegetarian #vegetables

This rich White Bean Chowder is generous and fulfilling with white beans and vegetables.

With beans for protein and an assortment of vegetables, this White Bean Chowder is generous and delightful. It's smooth, thick, rich, and totally fulfilling. What's more, reward, it's exceptionally simple to make! Prepare a twofold cluster on the end of the week and have it for supper, and after that spare the remains for weekday snacks.

Mike was correct – I had probably the best supper that night that I'd had in some time. The ocean bass (constantly one of my top choices) was cooked to flawlessness, and I even delighted in the cannoli (which I'm not generally a major aficionado of). Be that as it may, the feature of my dinner was certainly the soup I needed to begin. It was velvety, loaded with vegetables and beans, with a trace of smoky flavor; the ideal thing to battle a cold night.

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Ingredients

• 2 tablespoons olive oil
• 3 slices turkey bacon minced
• 1 medium onion finely diced
• 1 medium stalk celery finely diced
• 1 medium carrot finely diced
• 1/4 of a medium-large red bell pepper finely diced
• 3 large cloves garlic minced
• 2 teaspoons fresh minced thyme leaves
• 1 1/2 tablespoons all-purpose flour
• 3 cups vegetable stock or chicken stock if you prefer
• 1 small tomato finely diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 15 ounce can of cannellini beans rinsed and drained
• 3 tablespoons heavy cream
• 2 tablespoon minced fresh parsley leaves

Instructions

1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
2. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
3. Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
4. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
5. Turn the heat off and stir in the cream and parsley.
6. Taste and season with additional salt and pepper as desired; serve.

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