Now it’s officially Fall which means I will be making lots of soups…Yay!! The original recipe calls for regular bacon but I use turkey bacon because it has half the fat. I also make my bacon in the oven as it’s easier and less messy.
5 strips of turkey bacon
3 large carrots, chopped
2 stalks celery, chopped
1 small onion, chopped
4-6 cloves garlic, minced
1 bay leaf
3 (15 1/2-ounce) cans white beans, such as Great Northern or Canellini , rinsed and drained
4 cups chicken broth
salt and pepper, to taste
Spray a large non stick pot with cooking spray and add the carrots, celery and onions to the pan and sauté for about 6-7 minutes, until the vegetables start getting soft; add the garlic and sauté for an additional minute, stirring constantly. Season with salt and pepper.
Add 2 cans of the beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
Remove the bay leaf. With a slotted spoon take out most of the vegetables and add to a blender or food processor. Pour in a bit of the soup liquid. Puree until smooth and add the mixture back into the pot. Add half of the beans from the 3rd can to the blender or food processor, also with some of the soup liquid and blend until smooth. Add the mixture to the pot along with the rest of the whole beans. Taste and re-season with salt and pepper, if needed. Ladle into soup bowls and add crumbled bacon.