White Bean Chowder #vegetarian #soup

With beans for protein and an assortment of vegetables, this White Bean Chowder is generous and tasty. It's smooth, thick, rich, and totally fulfilling. Also, reward, it's extremely simple to make! Prepare a twofold bunch on the end of the week and have it for supper, and after that spare the remains for weekday snacks.

For the vegetarian form, exclude the turkey bacon and include 1/8 teaspoon smoked paprika to give it a smoky unpredictability, and utilize canned full-fat coconut milk rather than substantial cream.

To make this White Bean Chowder gluten free, discard the flour and ensure the vegetable stock you use is sans gluten. Squash around 1/2 cup of the beans to give the soup a smooth surface.

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Ingredients

• 2 tablespoons olive oil
• 3 slices turkey bacon minced
• 1 medium onion finely diced
• 1 medium stalk celery finely diced
• 1 medium carrot finely diced
• 1/4 of a medium-large red bell pepper finely diced
• 3 large cloves garlic minced
• 2 teaspoons fresh minced thyme leaves
• 1 1/2 tablespoons all-purpose flour
• 3 cups vegetable stock or chicken stock if you prefer
• 1 small tomato finely diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 15 ounce can of cannellini beans rinsed and drained
• 3 tablespoons heavy cream
• 2 tablespoon minced fresh parsley leaves

Instructions

1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
2. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
3. Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
4. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
5. Turn the heat off and stir in the cream and parsley.
6. Taste and season with additional salt and pepper as desired; serve.

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