White Bean and Bacon Soup
Bakery Cornbread
- 1 (10-oz) pkg diced mirepoix mix (onion, carrots, and celery)
- 1 Tbsp olive oil
- 2 tsp minced garlic
- ½ tsp dried thyme
- 2 cups chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- ½ (6-oz) pkg Canadian bacon, chopped
- Cook mirepoix in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes. Add garlic and thyme; cook 1 minute.
- Add broth, beans, and Canadian bacon; bring to a boil, reduce heat, and simmer 5 minutes or until thoroughly heated.
- 2 slices (or wedges) of bakery cornbread
- Heat cornbread, if desired, and serve with soup.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
10 |
3 |
13 |
| Sat. Fat (g) |
2 |
2 |
4 |
| Protein (g) |
17 |
2 |
19 |
| Carb (g) |
30 |
31 |
61 |
| Fiber (g) |
13 |
1 |
14 |
