Canary Islands-Style Watercress and White Bean Soup

1. Boil Chicken Stock

Begin by bringing the chicken stock to a boil in a pot. If you're using water and bouillon cubes, make sure they dissolve completely as the water heats up. This boiling step initiates the cooking process and allows the flavors to meld.

2. Cook Potatoes

Once the stock is boiling, add the diced potatoes to the pot. Cook them until they are fork-tender, which should take about 10-15 minutes. As the potatoes cook, they will absorb the flavors of the broth, making them deliciously savory.

3. Fry Bacon and Garlic

While the potatoes are cooking, heat a skillet over medium heat and fry the bacon pieces in the olive oil until they are cooked through but not browned. The bacon will render its fat, which adds a rich flavor to the soup.

4. Add Garlic

Add the chopped garlic to the skillet with the bacon and continue to cook until the garlic just begins to color. This step releases the aromatic compounds from the garlic, enhancing the overall flavor without burning it.

5. Combine with Potatoes and Stock

Transfer the bacon and garlic mixture to the pot with the potatoes and stock. Stir everything together to combine the flavors.

6. Add Watercress and Beans

Add the chopped watercress and the drained white beans to the pot. Season with salt to taste. Let the soup simmer briefly until the watercress is soft but still slightly crunchy, which should take just a few minutes. The watercress should retain some of its texture for a pleasant bite.