8 oz bacon, chopped
2 cup chopped onions
1/2 cup chopped celery
2 tbsp minced shallots
1 tbsp minced garlic
1 lb white beans, soaked overnight
2 qt chicken stock
1 bouquet garni
12 oz small diced cooked chicken
1/4 tsp cayenne pepper
Salt and fresh ground black pepper to taste
Romano cheese
1 sm crusty bread loaf

Procedures :
In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings.
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Category : Soups

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