Recipe from Wendy Robbin
(From https://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/)
Ingredients:
3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium
onion, chopped
1 large
carrot, chopped
1 large
celery stalk, chopped
2 tbsp
tomato paste
4 cups
reduced sodium chicken broth
2 bay
leaves
1 sprig
fresh rosemary, I used a
bouquet garni for tossing
3 cups baby spinach
Slow Cooker:
In
a blender, blend 1 can of beans with 1 cup of water.
Saute
the bacon in a skillet until crisp. Set aside on paper towels.
Add
the onion, carrots and celery to the skillet and cook until soft, about 5
minutes. Transfer to the slow cooker with the tomato paste, pureed beans,
canned beans, broth, rosemary and bay leaves.
Cover
and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup
in the blender and puree to thicken, then add back to the soup along with the
spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6
bowls and top with bacon.
Instant Pot:
In
a blender, blend 1 can of beans with 1 cup of water.
Press
Saute button then cook the bacon until crisp. Set aside on paper towels.
Add
the onion, carrots and celery to the pot and cook until soft, about 5 minutes.
Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and
bay leaves.
Cook
on high pressure 15 minutes. Let the pressure release, remove rosemary and bay
leaves. Place 2 cups of the soup in the blender and puree to thicken, then add
back to the soup along with the spinach and stir until wilted. To serve, ladle
into 6 bowls and top with bacon.
Stove Top:
In a blender, blend 1 can of beans with 1 cup of water.
Saute the bacon in a large pot until crisp. Set aside on
paper towels.
Add the onion, carrots and celery to the pot and cook
until soft, about 5 minutes. Stir in the tomato paste then add the pureed
beans, beans, broth, rosemary and bay leaves.
Bring to a boil, cover and cook on low until the beans
and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the
blender and puree to thicken, then add back to the soup along with the spinach
and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
