Ingredients

The following ingredients have 5 Servings
  • 10 oz smoked bacon ((about 9 - 10 slices), diced in small pieces)
  • 1 1/2 cups chopped yellow onions ((1 medium))
  • 1 1/2 cups chopped carrots ((about 3 large))
  • 1 1/2 cups chopped celery ((about 3 stalks))
  • 3 cloves garlic, (minced (1 Tbsp))
  • 5 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp tomato paste
  • 1 1/2 tsp sugar
  • 2 tsp chopped fresh thyme ((optional))
  • 3 (15 oz) cans navy beans, (drained and rinsed)
  • Salt and freshly ground black pepper
  • 1 1/4 cups (5 oz) shredded mozzarella or string cheese
  • Chopped fresh parsley, (for serving (optional))

Instruction

  • Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan. 
  • Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer.
  • Add in chicken broth, tomato paste, sugar, thyme and beans. 
  • Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use. 
  • Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes. 
  • Transfer 2 1/2 cups of the soup to a blender, cover with lid (while removing lids center insert and holding a folded kitchen towel over blender) blend until smooth. 
  • Stir pureed mixture back into soup. Serve warm topped with shredded cheese and parsley. Thin soup with more broth or water if desired.