From Real Simple
Bean and Bacon Soup
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15-1/2 ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
- In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.