CANNELLINI BEAN & BACON SOUP

This soup is a lifesaver when I'm hungry NOW! Because I use canned beans, it can be put together in 15-20 minutes. Beans are a great source of fiber, and they are so tasty and filling. Of course, you don't have to use bacon if you want to keep it meat free, but I like the crunchy/salty addition to the creamy soup. 

INGREDIENTS

1 can Organic Cannellini Beans, drained and rinsed (I use low sodium)

1 TBLS Extra Virgin Olive Oil

1/4 Yellow Onion, chopped

1 Clove Garlic, finely chopped

2 Slices of Bacon, cooked and chopped into bite-sized pieces (I use uncured, no-sugar/no nitrates or nitrates added)

2 cups Vegetable Broth (I use low sodium)

handful of fresh kale or spinach

1/2 - 1 tsp. Italian Seasoning

Salt and Pepper to taste

METHOD

In a medium saucepan, cook onion and garlic in olive oil until soft.

Add beans and broth and cook on medium low heat for about 10 minutes, covered.

Add Italian seasoning and salt and pepper to taste.

With a wooden spoon, smash some of the beans to thicken the broth, and add more broth if desired.

Stir in kale (or spinach). Put cover back on pot and wilt the greens, then stir lightly to combine. 

Serve in individual cups or bowls and garnish with chopped bacon.

Enjoy!

This recipe serves 2 but can be easily doubled or tripled.