Friday, January 13, 2012
Tuscan Bean Soup with Bacon
Parmesan Rosemary Bread, Tomato Basil Rosemary Bread or Cheddar Jalapeno Biscuits.
3 cups of low sodium chicken broth
8 slices of bacon, chopped
1 clove of garlic, chopped
1 cup of diced carrots
1 cup of broccoli, chopped
2 cans of cannellini beans or white beans, undrained
salt and pepper to taste
Cook bacon for 5 minutes in a pan over medium heat. Add garlic, carrots and broccoli and cook for an additional 5 minutes. In a large pot, bring the chicken broth to a boil. Reduce heat to a low simmer and add cooked bacon, veggies and cannellini beans. Cook on low simmer for 30 min and add additional salt and pepper as needed before serving.