2-3 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped carrots
1 cup chopped celery (tops too)
1 teaspoon chopped garlic
1 slice turkey bacon, diced (optional)
26 ounces canned crushed tomatoes
8 cups low sodium chicken broth
19 ounces canned cannellini beans, rinsed and well drained
½ cup dry red wine
Heat olive oil over medium heat in large heavy pot. Add the garlic and cook about one minute. Add the onion, carrots and celery and cook 2- 4 minutes. Add the bacon and continue to cook until the vegetables begin to soften. Add the canned tomatoes and chicken broth. Bring to a boil then lower heat to a simmer. Add the beans and wine and simmer for approximately 30 minutes.