Bacon and White Bean Soup
Arugula-Apple Salad with Pecans
Ingredients
- 8 slices center-cut bacon
- 1 cup chopped onion
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- ¼ tsp dried thyme
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
Instructions
- Cook bacon in a large pot 5 to 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings.
- Sauté onion, carrot, and celery in hot drippings 5 minutes or until tender. Add garlic and thyme; cook 1 minute. Stir in broth; bring to a boil. Add beans; reduce heat, and simmer 5 minutes.
- Spoon soup into 4 bowls; crumble bacon over each serving.
Side Dish Ingredients
- ¼ cup chopped pecans
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp extra virgin olive oil
- 5 cups fresh arugula
- 2 Gala apples, chopped
Side Dish Instructions
- Toast nuts in a small dry skillet over medium heat until fragrant.
- Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Gradually whisk in oil. Add arugula, apples, and pecans, and toss.
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