Adding tarragon gives this traditionally mild comfort soup a touch of sophistication.

Photo courtesy of Cooking Light

Vegetable cooking spray
2 slices turkey bacon, slivered
2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
2 medium ribs of celery, sliced thin
2 medium carrots, finely chopped
2 teaspoons minced garlic
2 cups (about 1 1/2 16-ounce cans) no-salt-added navy beans, rinsed and drained
2 cups fat free, low-sodium chicken broth
1/2 cup water
1/2 cup dry white wine
1 teaspoon ground cumin
1 tablespoon fresh tarragon, chopped, or 2 teaspoons dried tarragon
1/2 cup green onions (green and white parts), finely chopped
1/4 cup fresh parsley, finely chopped

Spray a Dutch oven with vegetable cooking spray. Sauté turkey bacon in Dutch oven until crispy. Remove bacon from pot and allow to drain on paper towels. Set aside.

In same Dutch oven, heat olive oil. Put the onion, celery, carrots, and garlic in the Dutch oven. Cook for about 10 minutes, or until the celery is cooked a la dente, stirring occasionally.

Add beans, broth, water, wine, cumin, and tarragon. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until the carrots are tender. Add green onions, parsley, and reserved turkey bacon, and heat throughout. Remove from heat and serve.

Makes 4 servings.

Calories: 170
Protein: 9g
Carbs: 29g
Fiber: 7g
Cholesterol: 0mg
Total fat: 2.5g
Saturated: 0.5g
Polyunsaturated: 0g
Monounsaturated: 1.5g
Sodium: 53mg