Rustic soup brings back warm family memories
By Wolfgang Puck, Tribune Content Agency
on
Makes 3 quarts (3 L)
2 cups (500 mL) dried white beans
1/4 cup (60 mL) extra-virgin olive oil
2 1/2 quarts (2.5 L) store-bought good-quality low-sodium chicken stock or broth, or vegetable stock or broth
2 ounces (60 g) smoked bacon, about 3 slices, cut crosswise into strips
2 medium yellow onions, peeled, trimmed, and diced
2 large carrots, trimmed, peeled, and diced
2 small celery stalks, trimmed and diced
1 small bulb celeriac, peeled and diced
6 large garlic cloves, peeled and chopped
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