White Bean and Vegetable Soup with Pistou

Pistou -- France's version of pesto -- is usually made from fresh basil. Use frozen spinach instead to make our pantry-friendly version. Keeping your dry pantry stocked with items that have long shelf lives will allow you to put together tempting dishes on a moment's notice.

SERVES: 10
 
Ingredients
         2 c. dried navy beans
         4 oz. bacon
         1 medium onions
         2 stalk celery
         5 can low-sodium chicken broth
         ½ tsp. anise seed
         1 c. Canned Whole tomatoes
         ¼ c. parsley
         2 tbsp. parsley
         ¼ tsp. salt
         ¼ tsp. ground black pepper
         ½ c. frozen chopped spinach
         2 clove garlic
         ½ c. extra-virgin olive oil
         ½ tbsp. fresh lemon juice

Directions

Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.

Make the soup: In a large pot over medium-high heat, cook bacon until browned but not crisp. Add the onions and celery and sauté until translucent -- about 5 minutes. Add the chicken broth, beans, and anise seed. Bring to a boil, lower heat, and simmer, partially covered, for 30 minutes. Add tomatoes, minced parsley, 1/4 teaspoon salt, and pepper and continue to simmer, partially covered, until beans are tender -- about 1 hour.

Make the pistou: Place spinach, 1/4 cup chopped parsley, garlic, olive oil, lemon juice, and remaining salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside.

Ladle the soup into bowls and top with 1 to 2 tablespoons of the pistou.