Bean & Bacon Soup

1/2 lb bacon, cut into 1/2" pieces
1 small onion, finely diced
2 medium carrots, peeled & cut into 1/4" pieces
2 celery stocks cut into 1/4" pieces
(2) 14 oz cans chicken broth
2 cans white beans, drained & rinsed
3/4 tsp herbs de provence
1/2 tsp salt
1 pinch ground pepper

• Cook bacon & set aside.
• Pour all but 1 tbsp bacon fat from the pan. Cook onions, carrots & celery in fat for about 3 minutes or until softened. Add broth, 2 c water & bring to boil. Reduce heat to medium & simmer until vegetables are tender (15 min). Add beans, herbs, salt, pepper, bacon & simmer a few more minutes.
• serves 4-6 people