Bean And Bacon Soup - cooking recipe

Ingredients

1/2 c. diced red onion
1/4 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

Preparation

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