Ingredients

1¼lbbacon,thick sliced

2tbspextra virgin olive oil

1Spanish onion

1large carrot

2celery ribs

4clovesgarlic

1fresh bay leaf

2tspthyme,chopped

2tsprosemary,chopped

1lbGreat Northern beans

10cupschicken stock

salt and freshly ground pepper

Preparation

In a large soup pot, cook the bacon over moderate heat for about 7 minutes, stirring, until browned and crisp. 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 for about 8 minutes, stirring occasionally, until the vegetables are softened.

Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant. Add the drained beans, stock, and 3 tablespoons of the reserved bacon fat and bring to a boil.

Simmer the soup over moderately low heat for an hour and a half until the beans are tender.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls.

Garnish the soup with the bacon and serve.