Bean And Bacon Soup

Ingredients

• 12 c diced red onion
• 14 c each diced celery and red bell pepper
• 1 small clove garlic
• 1 tsp olive oil or vegetable oil
• 1 c canned Italian tomatoes with liquid pureed
• 4 oz rinsed and drained canned white kidney beans cannellini beans
• 2 slices crisp lean bacon crumbled

Directions

1. In a 1-quart casserole combine onion celery bell pepper garlic and oil
2. Cover vent top and microwave on High 3 minutes until softened
3. Stir halfway through cooking
4. Add remaining ingredients and stir
5. Cover and microwave on High 1 minute until thoroughly heated
6. Serves two 1-cup servings
7. Contains 164 calories 6 gm fat and 496 mg sodium