Chicken, Bacon, and White Bean Soup, Portuguese Style

8 oz Chopped bacon
2 c Chopped onions
1/2 c Chopped celery
2 tb Minced shallots
1 tb Minced garlic
1 lb White beans, soaked overnight
2 qt Chicken stock
1 Bouquet garni
12 oz Small diced cooked chicken
1/4 ts Cayenne
Salt and black pepper
Romano cheese
sm Crusty bread loaf

In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread.

Yield: 8-10 servings

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