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11/02/2011 01:13 pm ET | Updated Aug 31, 2012

White Bean Soup

In his series Marcus' Kitchen, chef Marcus Samuelsson shares dozens of recipes that prove "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world.

For this simple soup, it's important to build a deep flavor base, Marcus says. To achieve this, he uses onion, garlic, carrot, and celery -- the foundation of any good vegetable soup. Also, although this soup is mainly vegetables, he recommends using bacon to give it more punch.

He starts by browning chopped bacon in a hot pan along with carrots and onions. When they've cooked down a bit, he adds celery, rosemary, and garlic. Before the garlic has a chance to brown, he adds in chopped tomatoes, chicken stock, and heavy cream, then seasons the soup with salt and pepper. White beans (he uses canned) go in last. He brings the mixture to a boil, then simmers for 40 minutes.

To serve the soup, he places pieces of torn hearty bread in a bowl, ladles in the soup, then grates Parmesan cheese over the top.

Get the Recipe for White Bean Soup.

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