White Bean Soup

I am always looking to cut down on meat-laden soups and other main dishes. I experimented with this one recently and it came up a winner in my book! You can cut the bacon if you want to go totally vegetarian (and add a few drops of Liquid Smoke at the end, or use turkey bacon for that smoked flavor. This one is easy and tastey.

Directions:

1 14 oz. can white beans (Great Northern is fine)
4 cups low sodium chicken stock
2 bacon slices, minced
1 tsp Liquid Smoke (if skipping the bacon)
1 tbsp olive oil
1 cup fine chopped onions (about the size of the beans)
1 cup fine chopped celery
1 cup fine chopped carrots
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
2 bay leaves
salt and pepper to taste
2 tbsp grated Parmesan cheese

Chop vegetables and bacon. Heat old in a medium stockpot over medium flame. Add bacon and saute until rendered. You can pour off some of this oil if you are looking to cut fat, otherwise dump in the vegetables and cook until the onions are clear. Add the beans, with the liquid and the stock and season with the spices. Bring this mixture to a boil and then simmer covered over low flame for thirty minutes, or until the vegetables are soft. Test for salt and pepper and adjust if needed. Drizzle in the Liquid Smoke at the end if meatless.

Pull out the bay leaves and serve with a sprinkle of the Parmesan cheese.