Serves: 6
Total Calories: 537
1. In Dutch oven cook bacon until crisp. Remove bacon, reserving drippings in Dutch oven. Add carrots, celery, onion and garlic to drippings. Cook, stirring frequently, until vegetables are tender. Drain off any fat.
2. Stir in broth and beans. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes. Stir in bacon, tomatoes and thyme. Heat through. Season to taste with salt and pepper. Serve with crackers.
This Mediterranean White Bean Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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