White Bean, Bacon & Parsley Soup

White Bean, Bacon & Parsley Soup

1c dried lima beans
2 tblsp olive oil
4 slices bacon (nitrate free)
1 bay leaf
2 tblsp butter
1 medium onion, finely chopped
1 medium leek, finely chopped
2 small celery sticks, finely chopped
1 large garlic clove, minced
2/3c almond milk (original)
salt & pepper to taste
3 tblsp fresh parsley, chopped

In a large bowl, add your dried beans & fill with water to cover over 2 inches above beans. Soak overnight. Drain the beans and add to a large pot with 1 quart of water and bay leaves.  Bring to a boil and partially cover.  Simmer gently for 20-30 minutes or until beans are tender.

Heat 1 tblsp of olive oil in a medium skillet and cook the bacon for 5 minutes or until lightly crispy and golden.  Remove bacon, chop & set aside. Add the remaining oil and butter.  Add the chopped onion, leek and celery.  Stir to coat with butter and oil, saute on low heat for 10 minutes.

Add the vegetables and bacon to the simmering beans.  Remove the bay leaf and add the chopped garlic.  SImmer for 10 minutes until the beans and vegetables are soft.  Slightly mash some of the beans with a fork against the side of the pan to thicken sauce.  Add the almond milk and season with salt and pepper.  Serve soup hot in bowls with chopped fresh parsley as a garnish.