White Bean and Bacon Soup

INGREDIENTS

• 3 cans white beans (Navy, Great Northern or Cannellini), drained and rinsed
• 6 slices bacon, chopped
• 1 1/2 c chopped onion
• 3/4 c chopped carrot
• 1/2 c chopped celery
• 2 Tbsp tomato paste
• 1 box chicken broth
• 1 tsp Italian seasoning
• salt and pepper to taste
• Sliced scallions for garnish (optional)

PREPARATION

1. Puree one can of beans with 1 cup of water in a blender until smooth.
2. Cook bacon in nonstick skillet until crisp; remove with slotted spoon to paper towel, reserving drippings in skillet.
3. Add onions, carrot, and celery to skillet, and cook until soft, about 5 minutes.
4. Transfer vegetables to slow cooker. Stir in tomato paste and pureed beans, then remaining beans, broth, and seasonings. Mix well.
5. Cover, cook on LOW 7-8 hours. Once cooked, puree about 2 1/2 cups of soup and add back to soup in the slow cooker.
6. Serve topped with bacon and scallions.

-- JMag Guthrie - 2017-09-11