Ingredients

45oznavy beans,(3 cans) rinsed and drained

4center cut bacon,slices, chopped

1medium onion,chopped

1large carrot,chopped

1stalklarge celery,chopped

2tbsptomato paste

4cupschicken broth,reduced sodium

2bay leaves

1sprigfresh rosemary,for tossing

3cupsbaby spinach

Preparation

In a blender, blend 1 can of beans with 1 cup of water.

Press the Sauté button, then cook the bacon until crisp. Set aside on paper towels.

Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.

Cook on high pressure for 15 minutes. Let the pressure release, remove rosemary and bay leaves.

Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.

To serve, ladle into 6 bowls and top with bacon.

In a blender, blend 1 can of beans with 1 cup of water.

Saute the bacon in a large pot until crisp. Set aside on paper towels.

Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.

Bring to a boil, cover, and cook on low for about 25 minutes until the beans and vegetables are soft.

Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.

To serve, ladle into 6 bowls and top with bacon.

In a blender, blend 1 can of beans with 1 cup of water.

Saute the bacon in a skillet until crisp. Set aside on paper towels.

Add the onion, carrots, and celery to the skillet and cook for about 5 minutes until soft. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.

Cover and cook on Low for 8 hours. Remove rosemary and bay leaves.

Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.

To serve, ladle into 6 bowls and top with bacon.