White Bean Bacon Soup

Ingredients

• White beans

  Mature seeds, canned

  6 cup or 1.57kg

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Water

  Plain, clean water

  4 cup or 947g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Parsley

  Raw

  6 tbsp or 23g

Directions

1. Rinse and drain the canned beans. Combine beans, chicken broth, and water in a large pot and bring just to a simmer over medium heat.
2. In a large skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate. Stir half of the bacon into the soup, reserving the rest for garnish.
3. Pour off all but 2 tablespoons of bacon fat from the skillet. Add the carrots, celery, and onion; season lightly with salt and pepper. Cook, stirring, until beginning to soften, 3 to 4 minutes. Stir in the tomato paste and garlic and cook 1 minute more.
4. Transfer the sautéed vegetables to the pot along with the bay leaves. Adjust seasoning to taste. Simmer gently, uncovered, stirring occasionally, until flavors meld and the vegetables are tender, 20 to 30 minutes.
5. Stir in the diced tomatoes and heat through for 2 to 3 minutes. Remove and discard the bay leaves.
6. Ladle into bowls and garnish with the reserved bacon and chopped parsley.