Directions:

Bean and Bacon Soup-from For the Love of Cooking
4 slices bacon-go ahead and add a couple more slices, you know you want to:@)
3 large carrots, peeled and chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 bay leaf
3 (15oz) cans white beans, drained and rinsed
4 C chicken broth
2 Tblsp parsley, minced-I didn't add this
1.Fry bacon in large dutch oven until crisp. Remove bacon to paper towels and set aside.
2.Over medium heat add carrot, celery and onion to the bacon fat and saute for about 7 minutes.
3.Add garlic and saute for a minute stirring constantly. Season with S&P.
4.Add 2 cans beans, bay leaf and chicken broth. Bring to a boil, reduce to simmer and cover. Let simmer for 15-20 minutes or until carrots and celery are soft.
5.Uncover and remove bay leaf. Mash some of the beans until the soup thickens slightly.
6.Stir in the last can of beans, parsley and bacon, heat through.
7.Re-season with S&P if necessary and enjoy.