White Bean Chowder

By charlotteh371

Ingredients

• 2 tablespoons olive oil
• 3 slices turkey bacon, minced
• 1 medium onion, finely diced
• 1 medium stalk celery, finely diced
• 1 medium carrot, finely diced
• 1/4 of a medium-large red bell pepper, finely diced
• 3 large cloves garlic, minced
• 2 teaspoons fresh minced thyme leaves
• 1 1/2 tablespoons all-purpose flour
• 3 cups low-sodium vegetable or chicken stock
• 1 small tomato, finely diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15-16 oz) can cannellini beans, rinsed and drained
• 3 tablespoons heavy cream
• 2 tablespoon minced fresh parsley leaves

Preparation

Step 1

Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
Turn the heat off and stir in the cream and parsley.
Taste and season with additional salt and pepper as desired; serve.