Ingredients:

2 tablespoons olive oil

3 slices turkey bacon minced

1 medium onion finely diced

1 medium stalk celery finely diced

1 medium carrot finely diced

1/4 of a medium-large red bell pepper finely diced

3 large cloves garlic minced

2 teaspoons fresh minced thyme leaves

1 1/2 tablespoons all-purpose flour

3 cups vegetable stock or chicken stock if you prefer

1 small tomato finely diced

1 tablespoon tomato paste

1 bay leaf

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

15 ounce can of cannellini beans rinsed and drained

3 tablespoons heavy cream

2 tablespoon minced fresh parsley leaves

Directions:

1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.

2. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.

3. Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.

4. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the 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.) Turn the heat off and stir in the cream and parsley.

5. Taste and season with additional salt and pepper as desired; serve.

Bon Appetit!