White Bean and Bacon Soup
Chopped Spinach-Tomato Salad
Ingredients
- 1 (16-oz) pkg dried great Northern beans
- 5 slices center-cut bacon
- 1 sweet onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 (32-oz) carton low-sodium chicken broth
- 2 Tbsp chopped fresh or dried rosemary
- ¾ tsp salt
- ½ tsp pepper
- 1 bay leaf
Instructions
- Rinse and sort beans. Place in a 5- to 7-quart slow cooker.
- Cook bacon in a nonstick skillet over medium heat until crisp. Remove from skillet, reserving drippings; crumble bacon.
- Add onion, carrots, celery and garlic to hot drippings; cook 5 minutes or until tender.
- Transfer onion mixture and bacon to cooker. Add broth, rosemary, salt, pepper and bay leaf.
- Cover and cook on LOW 8 to 10 hours or until beans are tender. Discard bay leaf.
Side Dish Ingredients
- 4 cups baby spinach, chopped
- 6 Roma tomatoes, chopped
- 3 carrots, thinly sliced
- ¾ cup finely chopped red onion
- 2 Tbsp capers, drained
- 3 Tbsp extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1½ tsp dried basil
- ¼ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine all ingredients in a large salad bowl; toss well.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
100
|
420
|
| Fat (g) | 2.5 | 7 | 9.5 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 55 | 9 | 64 |
| Fiber (g) | 17 | 3 | 20 |
| Sodium (mg) | 820 | 220 | 1040 |
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