White Bean Soup Shooters with Bacon

Pat Duran


This recipe is from Ted Allen of the Food Network Magazine. This recipe is stuffed with so many wonderful flavors like bacon, shallots, white beans, sage, cayenne pepper and goat cheese. This recipe got me at bacon!

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About 12 shooters


25 Min


25 Min


Food Processor


1 slice
bacon, diced
1 Tbsp
extra virgin olive oil
1 Tbsp
unsalted butter
2 small
shallots, chopped
2 can(s)
15 oz. each. cannellini or other white beans, drained and rinsed
6 sprig(s)
fresh sage, chopped
4 clove
garlic, chopped
3 c
low sodium chicken broth
1/2 c
heavy cream
1/4 tsp
cayenne pepper
kosher salt
3 slice
crusty bread, toasted
2 oz
goat cheese, at room temperature
freshly ground black pepper

Directions Step-By-Step

Fry bacon in a medium saucepan over medium heat until partly done, 3 minutes. Add the olive oil, butter and shallots and sauté until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
Transfer the mixture to a blender or food processor in three batches and puree until smooth. Careful this is hot-may explode when whipped!. Return the pureed soup to the pan and add the cream, cayenne and salt to taste. Keep warm.
Smear the toasted bread generously with goat cheese and cut into 3/4 inch croûtons.
To serve: ladle the soup into shot glasses, top with goat cheese croûtons and sprinkle with black pepper.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom