Ingredients
10 bacon smoked, diced in small pieces about 9 to 10 slices
1 ½cupsyellow onionschopped, 1 medium
1 ½cupscarrots chopped, about 3 large
1 ½ cupscelery chopped, about 3 stalks
3clovesgarlicminced
5 ½cups chicken brothlow-sodium
2 ½tbsp tomato paste
1 ½tsp sugar
2tspfresh thymechopped, optional
3cansnavy beansdrained and rinsed
salt
black pepperfreshly ground
1 ¼cupsmozzarella cheeseshredded, or string cheese
fresh parsleychopped, for serving, optional
Preparation
Cook bacon in a large enameled cast-iron pot until browned and crisp, transfer bacon to a plate lined with paper towels while leaving 2 tablespoon rendered bacon drippings in pan.
Heat drippings over medium-high heat and add onions, carrots, and celery. Saute for 4 minutes then add garlic and saute for 2 minutes longer.
Add in chicken broth, tomato paste, sugar, thyme, and beans.
Stir in 3/4 of the cooked bacon, while reserving the remainder in a small resealable bag in the refrigerator until ready to use.
Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft for about 30 minutes.
Transfer 2 1/2 cups of the soup to a blender, cover with a lid then blend until smooth.
Stir pureed mixture back into the soup. Serve warm topped with shredded cheese and parsley.
Thin soup with more broth or water if desired.
