Chicken, Bacon and White Bean Soup Portuguese Style

Ingredients

• 1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
• 1/2 lb bacon, cut into 1/2 inch wide pieces
• 2 cups yellow onions, chopped
• 1/2 cup celery, chopped
• 2 tablespoons shallots, minced
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 quarts chicken stock
• 3/4 lb cooked chicken, diced
• 1 cup freshly grated pecorino romano cheese

Directions

1. 1

   Put the beans into a large pot.

2. 2

   Add water to cover by 2 inches and soak for at least 8 hours or overnight.

3. 3

   Then drain.

4. 4

   Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.

5. 5

   Use a slotted spoon to lift onto paper towels to drain.

6. 6

   Pour off all but 2 tablespoons of the bacon fat from the pot.

7. 7

   Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.

8. 8

   Add the shallots, garlic, bay leaves, salt and cayenne.

9. 9

   Cook, stirring occasionally, until the shallots soften, about 1 minute.

10. 10

    Add the beans to the pot with the stock, and bring to a boil.

11. 11

    Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.

12. 12

    Stir in the chicken and the reserved bacon and heat through.

13. 13

    Remove and discard bay leaves.

14. 14

    Ladle into warm bowls and sprinkle with the grated cheese.