Chicken, Bacon and White Bean Soup

8 ounces chopped bacon
2 cups chopped onions
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound white beans, soaked overnight
2 quarts chicken stock
1 bouquet garni
12 ounces small diced cooked chicken
1/4 teaspoon cayenne
salt, pepper and Romano cheese
1 small 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 2-3 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.

Source of Recipe: Emeril Lagasse