bean and bacon soup

prep time:: 15 min
total time:: 30 min

Makes 4-6 servings

ingredients

4 strips bacon
1 large carrot, chopped (about 3/4 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 Fifteen and 1/2 oz cans great Northern beans, drained
2 Tbs chopped fresh parsley
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper

directions

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.