Easy Bacon & Bean Soup
Ingredients
1/2 pound bacon chopped
1/2 onion chopped
2 carrots chopped
2 celery ribs chopped
1 large garlic clove minced
4 cups vegetable broth
3 cans cannellini beans 19 oz not drained
14 oz can diced tomatoes
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Directions
Cook the bacon in a dutch oven or soup pot until starting to crisp. Remove half and set aside. Add the onion, carrot, and celery to the bacon drippings and saute for about 5-7 minutes or until softened. Add the garlic, thyme and bay leaves. Stir to combine.
Add the broth, beans and tomatoes. Season with salt and pepper. Bring to a boil reduce heat, cover and simmer for about 30 minutes.
Remove herbs and using an immersion blender, quickly blend to thicken to your liking. Otherwise remove about 1 1/2 cups and add to a blender to puree before adding back to the soup. Check for seasoning and top with reserved bacon.
