I’m OBSESSED with this white bean and bacon soup. Seriously. I’ve made it twice over the last several weeks and plan to make it a third time this weekend. It’s so good!
At the risk of sounding too melodramatic, I must say, this soup has been a beacon of hope during these gray, chilly, rainy/snowy/sleety Michigan spring days, which are driving me half-insane at this point – and somehow making me miss winter, which at least doesn’t pretend to be something it isn’t.
Spring is supposed to be sunshine, blue skies, and flowering cherry trees – and jaunting about in cute new open-toed sandals with a fresh, pretty pedicure!
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This soup is spicy! And I love it. This spiciness is in part because of the curry powder I substituted for cumin, which I had originally planned to use but then discovered I was out of. And the whole jalapeño and cayenne pepper added to it don’t hurt, either!
