Bean and Bacon Soup…

Credit: Real Simple

Photo by: Antonis Achilleos

WHAT YOU NEED:

• 4strips bacon
• 1large carrot, chopped (about 1 cup)
• 2stalks celery, chopped (about 1 cup)
• 1medium onion, chopped (about 1 cup)
• 4cloves garlic, chopped
• 215 1/2-ounce cans great northern beans, drained
• 2tablespoons chopped fresh parsley
• kosher salt and black pepper

HOW TO MAKE IT:

1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
2. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
3. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
4. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
5. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
6. Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.

There you have your recipe for the week…do try it and enjoy!!