White-Bean Soup with Bacon and Herbs

Ingredients

• 2 teaspoon(s) chopped thyme
• 2 teaspoon(s) chopped rosemary
• 1 fresh bay leaf
• 2 celery ribs
• 1 Spanish onion
• 2 tablespoon(s) extra-virgin olive oil
• 1.25 pound(s) thick-sliced bacon
• + 5 more ingredients
• • Salt and freshly ground pepper
  • 10 cup(s) chicken stock
  • 1 large carrot
  • 4 clove(s) garlic
  • 1 pound(s) Great Northern beans

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables ...

View full recipe at Food & Wine