Bring the soup up to a boil, cover and let simmer for 45 minutes. Using an immersion blender, pulse the bean mixture until you reach your desired consistency. I pulsed until the soup was almost smooth, leaving just a few vegetable chunks for texture. Serve hot with remaining bacon sprinkled on top. Enjoy!
Notes
6-8 servings
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/white-bean-and-bacon-soup/