vegetarian white bean bacon & spinach soup

white bean soup & corn muffin

2 slices of MorningStar Farms bacon chopped

1 c of dry white beans cooked

2 c of spinach, sauteed

1 bulb garlic

1 tablespoon olive oil

¼ c chopped carrot

½ c chopped red onion

2 cloves garlic

½ c chopped celery

½ t dried savory, basil

¼ t crushed red pepper flakes

½ t kosher salt

½ t black pepper

3-4 c low-sodium chicken broth

½ c diced tomatoes

¼ c shredded Parmesan cheese

1.       Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.

2.       In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, basil, savory, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.

3.       Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 1 cup soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.

4.       To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.