This last weekend we paired with Dutch Crossing Winery for the annual Winter Wineland weekend.
They choose to pour their Nevins Cabernet that we paired with a White Bean Soup with Sage and Bacon. We went through 40 gallons! All very good together.
White Bean Soup (1 gallon)
1 lbs White Beans
4 oz Bacon (Chopped)
¼ cup Olive Oil
2 Tbl Garlic (Crushed)
1 cup Onions (Diced)
1 cup Carrots (Diced)
½ cup Celery (Diced)
1/8 tsp Sage (Dry)
½ tsp Thyme (Dry)
4 cups Broth (Roasted Vegetable or Chicken)
4 Tbl Bacon Crumbles
6 Leaves Sage (Fresh)
Soak beans overnight, fully covered with water. Drain.
Sauté the chopped bacon in olive oil until crisp. Add in garlic, onions, carrots, celery, sage, thyme and bayleaf, sauté till tender. Add beans and broth, Simmer 2 hours
Place ½ of the soup in the food processor until smooth. Return to pot. Season with salt and pepper.
Fry and Crumble sage. Service soup garnished with bacon & sage crumbles.
This soup freezes well.
Hope you all stayed dry out there and enjoyed the weekend.