Bacon and White Bean Soup
Arugula Salad
Ingredients
- 8 slices center cut bacon, chopped
- 1 cup chopped onion
- 1 carrot, chopped
- 1 stalk celery, chopped
- ¼ tsp dried thyme
- 2 cloves garlic, minced
- 1 (32-oz) carton less sodium chicken broth
- 2 (15-oz) cans cannellini beans, rinsed and drained
Instructions
- Cook bacon in a Dutch oven 5 to 6 minutes or until crisp. Remove from pot, reserving 1 Tbsp drippings. Drain on paper towels.
- Cook onion, carrot, and celery in hot drippings in pot 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.
- Sprinkle soup with bacon.
Side Dish Ingredients
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 (5-oz) pkg baby arugula
- 2 Gala apples, chopped
- ¼ cup chopped pecans
Side Dish Instructions
- Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Gradually whisk in oil. Add arugula, apples, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
277
|
186
|
463
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 33 | 20 | 53 |
| Fiber (g) | 14 | 3 | 17 |
| Sodium (mg) | 1116 | 220 | 1336 |
| T. Sugs (g) | 5 | 15 | 20 |
| A. Sugs (g) | 0 | 3 | 3 |
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