Bean Soup with Parmesan Croutons and Bacon
5 slices bacon, coarsely chopped
1 large onion, coarsely chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 tbsp. rosemary, chopped
2 cans cannellini beans, rinsed
8 cups chicken broth
1⁄2 cup Parmesan, grated
1⁄4 cup mayonnaise
1 sourdough baguette
1⁄2 cup flat leaf parsley, chopped
1⁄4 cup bacon, cooked and crumbled
1. In a small sauté pan, cook bacon until translucent, about 3 min. Add onions and celery and cook until soft about 8 min. Stir in garlic and sauté 1 min.
2. Add beans, rosemary, and stock and simmer for 30 min. Puree soup and reheat.
3. In a small bowl, combine Parmesan and mayonnaise. Spread on baguette slices and broil until golden. Garnish with bacon and parsley and serve.