White Bean Chowder

• 2 Tablespoons Olive Oil
• 3 strips Turkey Bacon, Minced
• 1 whole Medium Onion, Finely Diced
• 1 whole Medium Stalk Celery, Finely Diced
• 1 whole Medium Carrot, Finely Diced
• 1/2 cups Finely Diced Red Bell Pepper
• 3 cloves Garlic, Minced
• 2 teaspoons Fresh Minced Thyme Leaves
• 1-1/2 Tablespoon All-purpose Flour
• 3 cups Low-sodium Vegetable Or Chicken Stock
• 1 whole Small Tomato, Finely Diced
• 1 Tablespoon Tomato Paste
• 1 whole Bay Leaf
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 15 ounces, weight Can Of Cannellini Beans, Rinsed And Drained
• 3 Tablespoons Heavy Cream
• 2 Tablespoons Minced Fresh Parsley Leaves

1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes. Turn heat down to medium, stir in the garlic and thyme and cook 2 minutes, then stir in the flour and cook 2 minutes more.
2. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans and bring to a boil; turn heat down and simmer 15 minutes, uncovered. (Mash a few of the beans against the side of the pot if you want a thicker soup.)
3. Turn the heat off and stir in the cream and parsley. Taste and season with additional salt and pepper as desired; serve.

olive oil, turkey bacon, onion, stalk celery, carrot, red bell pepper, garlic, thyme, allpurpose, chicken, tomato, tomato paste, bay leaf, ubc, ubc, black pepper, beans, heavy cream, parsley

Taken from tastykitchen.com/recipes/soups/white-bean-chowder/ (may not work)