Bacon and White Bean Soup

Yet another delectable use for bacon. Mix in some veggies and you have the makings of a winning recipe.

Ingredients:

1/2 pound (225 g ) hickory smoked bacon

1/2 pound (225 g) spinach leaves

1 15.5 ounce ( 439 g) can of white beans, drained

2 carrots, diced

1 small yellow onion, diced

1/2 teaspoon (2 mL) garlic, minced

1 teaspoon (5 mL) herbs de Provence

1 teaspoon (5 mL) pink Himalayan salt

1/2 teaspoon (2 mL) ground white pepper

1/2 teaspoon (2 mL) ground black pepper

40 fluid ounces (1137 mL) vegetable broth

dash of cayenne pepper

Cooking It:

Cook the bacon until browned. Set aside the bacon and drain the bacon grease, except for 1 tablespoon (15 mL). Add the tablespoon of bacon grease to a 8 quart (7.5 L) stockpot. Add the onions and carrots and sauté over a medium flame for 3 minutes. Add the white beans, garlic, herbs de Provence, salt, black and white pepper. Stir and cook for 2 more minutes. Add the vegetable broth and the spinach. Crumble the bacon into smaller bits. Add the bacon, stir, and simmer for 40 minutes.