Recipe - White Bean And Bacon Soup

1 tablespoon Olive oil
1 cup Diced bacon
1 cup Chopped onion
One half cup Chopped carrot
One half cup Chopped celery
1 pound White beans; soaked
overnight
1 cup Seeded; chopped tomatoes
3 Bay leaves
3 Thyme sprigs
1 One half qt Chicken broth
Salt; to taste
Freshlyground white pepper;
to taste
1 One half teaspoon Bayou Blast; see * Note
Chopped parsley; for garnish

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” recipe which is
included in this collection.

Drain the beans and place them in a pot with enough water and cook until
tender, 1 to 1 One half hours. In a large soup pot or saucepan heat olive oil
and bacon over mediumhigh heat until fat begins to render, about 5
minutes. Add onion, carrots and celery; cook until onion is tender, 5
minutes. Drain beans and add, along with tomatoes, bay leaves, thyme sprigs
and stock; bring to a boil, reduce heat to low and simmer until beans are
very tender and flavors are blended, 30 to 40 minutes. Adjust seasoning to
taste with salt, white pepper and Bayou Blast. Remove thyme sprigs and bay
leaves before serving, garnish with chopped parsley. This recipe yields 6