WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

　　

Ingredients

makes 4 cups; serves 2 to 4

　　1 tablespoon unsalted butter

　　2 tablespoons roughly chopped fresh sage

　　4 ounces bacon (about 4 strips), diced

　　About 2 tablespoons extra-virgin olive oil

　　11 large garlic cloves, peeled

　　1 celery rib, thinly sliced

　　1 medium yellow onion, diced

　　1/2 cup white wine

　　2 cups Chicken Stock (page 230) or low-sodium store-bought chicken broth

　　2 15-ounce cans Great Northern beans, drained and rinsed in cold water

　　3 tablespoons finely chopped, drained sun-dried tomatoes in oil

　　1 tablespoon chopped green olives

　　2 ounces Parmesan or other hard cheese, grated (1/2 cup)

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Melt the butter in a small skillet over medium-high heat. Cook until the butter browns, about 2 minutes. Add the sage and sauté for 30 seconds. Set aside.

　　

Step 2

Heat a 4-quart saucepan over medium heat. Add the bacon and sauté for 6 minutes or until crisp and brown. Remove the bacon with a slotted spoon to a small bowl, leaving the bacon fat in the pan. Return the pan to medium heat.

　　

Step 3

Add enough olive oil to the bacon fat to make about 4 tablespoons total. Add the garlic cloves and stir until they are fully coated. Cook the garlic until it just begins to brown, stirring frequently to prevent burning, about 5 minutes. With a slotted spoon, remove the garlic to the bowl with the bacon.

　　

Step 4

Add the celery and onion to the pan and sauté over medium-high heat for 2 minutes, until the vegetables are soft and translucent but not brown. Add the wine, stir, and cook for 2 to 3 minutes, or until the wine has nearly evaporated. Add the stock, beans, bacon, garlic, half of the sage, 1 tablespoon of the sun-dried tomatoes, 1/2 tablespoon of the olives, and the cheese, salt, and pepper. Blend the mixture briefly with an immersion blender, just until the garlic is chopped. (The texture should be chunky.) Alternatively, puree the mixture in a food processor or blender, returning the soup to the pan after processing.

　　

Step 5

Bring to a boil, and then simmer on low heat for 10 minutes.

　　

Step 6

Serve the soup garnished with the remaining sage, sun-dried tomatoes, and olives.

　　

Make Ahead

Step 7

The soup may be refrigerated for 4 days or frozen for up to 3 months.

　　Pure Flavor