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Ingredients: 8 Ounce(s) Lean Smoked Back Bacon slices 1 medium Carrot, sliced thinly 1 Celery stalk, sliced thinly 1 medium Onion, chopped 1 Tablespoon(s) Oil 3 Garlic cloves, sliced 3 Cup(s) Hot vegetable stock 7 Ounce(s) Can chopped tomatoes 1 Tablespoon(s) Chopped fresh thyme 14 Ounce(s) Can Cannellini beans, drained 1 Tablespoon(s) Tomato paste Directions: Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH power for 3-4 minutes until fat runs out and the bacon is well cooked. Stir the bacon halfway through cooking to separate the pieces. Transfer to a plate lined with paper towels and leave to cool. When cool, the bacon pieces should be crisp and dry. Place the carrot, celery, onion, and oil in a large bowl. Cover and microwave on HIGH power for 4 minutes. Chop the remaining bacon and add to the bowl with garlic. Cover and microwave on HIGH power for 2 minutes. Add the stock, the contents of the can of tomatoes, the thyme, beans, and tomato paste. Cover and microwave on HIGH power for 8 minutes, stirring halfway through. Season to taste. Ladle the soup into warmed bowls and sprinkle with the crisp bacon and grated cheese.
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