Soak Beans– add dried beans to a mixing bowl and submerge in cold water. Place bowl of beans in the refrigerator, and leave to soak overnight. Soaking dried beans will drastically reduce cooking time and make them easier to digest. When ready to cook, drain beans.
Prepare Bacon, Garlic, and Shallot– cook bacon in a frying pan over medium-high heat until crisp, a few minutes per side. Carefully place on a paper towel lined plate to drain. Peel garlic cloves. Peel shallot and cut in half.
Simmer– Pour chicken broth into a large pot and bring to a boil. Add drained beans, peeled garlic cloves, peeled shallot, thumb of ginger, sprig rosemary, sage leaves, bay leaves, and sprig of thyme. Turn heat down to medium and simmer for 40 minutes. Add chopped cooked bacon and simmer for 20 minutes longer. Check beans for desired tenderness and add salt and pepper if needed. If beans aren’t quite done, continue simmering, checking every 10 minutes until ready.
Finish & Plate– Carefully remove herbs, shallots, and ginger, leaving garlic cloves and bacon. Serve immediately with crusty bread.
Keyword bacon, brothy beans, easy soup recipe, garlic, one pot soup, white bean soup