Hungry Girl Recipe

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Name: Beany Bacon Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 6 slices center-cut bacon; 2 cups chopped onion (about 1 large onion); 1 tsp. chopped garlic; 4 cups reduced-sodium fat-free chicken broth; Two 15-oz. cans cannellini; 2 cups chopped carrots (about 3 carrots); 1 cup chopped celery (about 3 stalks); 1/4 tsp. ground thyme; 1 bay leaf; 4 cups roughly chopped spinach; 2 tbsp. reduced-fat Parmesan-style grated topping

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INGREDIENTS

6 slices center-cut bacon
2 cups chopped onion ; (about 1 large onion)
1 tsp. chopped garlic
4 cups reduced-sodium fat-free chicken broth
Two ; 15-oz. cans cannellini
2 cups chopped carrots ; (about 3 carrots)
1 cup chopped celery ; (about 3 stalks)
1/4 tsp. ground thyme
1 bay leaf
4 cups roughly chopped spinach
2 tbsp. reduced-fat Parmesan-style grated topping

Servings

INSTRUCTIONS

Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil.

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.

Serve it up!

NOTES

PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus� value 3*

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Beany Bacon Soup

6 slices center-cut bacon
2 cups chopped onion (about 1 large onion)
1 tsp. chopped garlic
4 cups reduced-sodium fat-free chicken broth
 Two 15-oz. cans cannellini
2 cups chopped carrots (about 3 carrots)
1 cup chopped celery (about 3 stalks)
1/4 tsp. ground thyme
1 bay leaf
4 cups roughly chopped spinach
2 tbsp. reduced-fat Parmesan-style grated topping

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil.

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.

Serve it up!

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 8 Servings

Calories: 35
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 34.9mg		1 %
Potassium 150.7mg		4 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 4g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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