White Bean and Bacon Soup (Instant Pot or Crock-Pot)




This main course soup is hearty, healthy and super delicious! My husband enjoyed it so much I made it twice in one week. And now, I pretty much make this every week! Cooking for one or two people, no problem, the leftover soup freezes great. Each bowl has 225 calories, 2 grams of fat and 1 Weight Watchers Freestyle SmartPoints. Amazingly, each servings has 12 grams of fiber!

Prep Time: 15 minutes
Instant Pot Cook Time: 40 minutes
Crock-Pot Cook Time: 7-8 hours


Ingredients

3 (15 oz) cans white beans, rinsed and drained

6 slices bacon, chopped, see shopping tips

1½ cups onions, chopped

¾ cup carrots, chopped

½ cup celery, chopped

2 tablespoons tomato paste

4 cups reduced sodium chicken broth (I used a 32 oz carton of Swanson’s)

1 teaspoon Italian seasonings or ½ teaspoon each oregano and basil

⅛ teaspoon red pepper flakes

Black pepper to taste

Chives or scallions, chopped for garnish, optional


Instructions

1. For instant pot: Add 1 can of beans and 1 cup of water to a blender. Blend on high until smooth. Next, set Sauté button then cook bacon until crisp. Stir often. Set aside on paper towels and blot. Add onions, carrots and celery to pot and sauté until soft, about 5 minutes. Mix in tomato paste then add pureed beans, beans, broth, Italian seasonings, red pepper flakes and black pepper. Cook on high pressure 20 minutes. After 20 minutes, turn off and let pressure release.

2. Place 2½ cups of soup in blender and puree to thicken, then add back to soup.

3. To serve: Ladle 1½ cups into each bowl and top with a little crumbled bacon. Top with chives, if desired.

Makes 6 servings. Each serving 1½ cups.

2. For Crock-pot: Add 1 can of beans and 1 cup of water to a blender. Blend on high until smooth. Sauté bacon in a nonstick pan until crisp. Set aside on paper towels. Blot.

To the same pan, keep bacon fat. Add onions, carrots and celery to pan and cook until soft, about 5 minutes. Transfer vegetables to crock-pot. Stir in tomato paste. Next, mix in pureed beans, canned beans, broth, Italian seasonings, red pepper flakes and black pepper. Cover and cook on Low Heat 7-8 hours. or High Heat for 3-4 hours (depending on your crock-pot) Once cooked, place 2½ cups of soup in blender and puree to thicken, then add back to soup.

3. To serve: Ladle 1½ cups into each bowl and top with a little crumbled bacon. Top with chives, if desired.

Makes 6 main course servings. Each 1½ cups.


Food Facts
Cannellini, Great Northern and Navy are three popular types of white beans. In most supermarkets you’ll find cans that say white beans, Cannellini or Northern. I used cans that said white beans. 


Shopping Tips
This is one of my favorite brand of bacon. Its called Applegate Farms Natural Sunday Bacon. Its low in fat and calories, uncured and contains no nitrites! Many supermarkets carry this brand. I bought it at Vons/Safeway and Whole Foods. Heres the link to their website:http://www.applegate.com/products/natural-sunday-bacon

Before finding this healthier bacon, I had combed the supermarket shelves looking for one of the leanest regular bacon choices and Oscar Meyer Center Cut Bacon is my favorite, compared to most regular bacon. It’s much lower in fat and calories, 3 slices contain 70 calories and 4.5 grams of fat. Once cooked on paper towels, most of the fat soaks into the paper, not in the bacon, so the fat is further cut down. In my Skinny Facts, I subtracted out the fat that’s left on the paper towels!


Cooking Tips-Directions to cook on stovetop

1. To a blender, add 1 can of beans and 1 cup of water. Blend until smooth. In a large nonstick pan, add bacon and cook until crisp. Set aside on paper towels. Blot. Add onions, carrots and celery to pan and and cook until soft, about 5 minutes. Stir in tomato paste. Next, add pureed beans, beans, broth, Italian seasonings, red pepper flakes and black pepper.
2. Bring to a boil, cover and cook on low heat until beans and vegetables are soft, about 25 minutes. Place 2½  cups of soup in blender and puree to thicken, Add back to soup and mix well.
3. To serve: ladle 1½ cups into each bowl and top with a little crumbled bacon. Top with chives, if desired.

 

Weight Watchers Freestyle SmartPoints 1
Weight Watchers SmartPoints 
5
Weight Watchers Points Plus 5

SKINNY FACTS: for 1 main course serving (1½ cups)
225 calories, 2g fat 1g sat fat, 3mg chol, 16g prot, 40g carbs, 12g fiber, 978mg sod, 5g sugar 
FACTS: for FreestyleSmartPoints
44 calories, 1g sat. fat, 1g sugar, 5g protein