Easy Tuscan White Bean Soup

Ingredients

• 6 oz. bacon (or pancetta—fatty Italian ham—if available)
• 2 15-oz. cans small white beans, drained
• 1 med. onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 sprig rosemary (or 1 tsp. dry rosemary)
• 48 oz. chicken stock.
• salt and pepper to taste

Directions

Sauté bacon until lightly browned. Add onion and garlic and cook until onion is translucent. Add beans, herbs and chicken stock. Cook on medium heat for 30-45 minutes. Remove bay leaf and rosemary sprig. In a food processor, blend 1/3 of the soup. Return to soup pot. (If you are not serving the soup immediately, keep on low heat until ready to serve.)

Garnish with extra virgin olive oil, freshly ground black pepper, and chopped parsley.

Serves 6 to 8