White Bean, Bacon, and Dandelion Soup: Comforting and Delicious
Ingredients

200 g dried white beans (haricots lingots)
200 g smoked bacon (in pieces or lardons)
1 onion, sliced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 bouquet garni (thyme, bay leaf, parsley)
1 handful of dandelion leaves, washed and roughly chopped
1.5 L chicken or vegetable broth
Salt and pepper
A drizzle of olive oil
Instructions

Preparing the beans:
Rinse the white beans under cold water and let them soak in cold water for at least 8 hours or overnight. Drain them before using.

Cooking the bacon:
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the smoked bacon and cook until golden and crispy. Remove and set aside.

Sautéing the vegetables:
In the same pot, add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until they are tender.

Cooking the soup:
Add the drained beans to the pot, pour in the broth, and add the bouquet garni. Bring to a boil, then reduce the heat and let simmer for about 1 to 1.5 hours, or until the beans are tender.

Adding the dandelion:
A few minutes before serving, add the chopped dandelion leaves to the soup and cook for 5 to 10 minutes. Season with salt and pepper to taste.

Serving:
Serve the soup hot, topped with crispy smoked bacon pieces.

Suggestions

You can add a dollop of crème fraîche or a drizzle of olive oil before serving for extra flavor.
Serve this soup with grilled country bread for a complete and satisfying meal.
Enjoy!