bean and bacon soup

Ingredients

4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions

1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005