Instructions: In a blender or food processor, puree the bean stew and milk, in batches if necessary.

In a 4-quart saucepan over medium heat, saute the bacon until almost crisp. Add the garlic and saute until the bacon is crisp, 2 to 3 minutes. Using a slotted spoon, remove the bacon and garlic to a plate. Pour off all but 1 tablespoon of the bacon fat. Pour the bean puree into the pan and add the bacon mixture and oregano. Bring the soup to a boil over medium-high heat, stirring to prevent the soup from sticking and burning. Reduce heat so that the soup just simmers, cover and cook for 5 minutes. Add the parsley, salt and pepper. Serve. -

Description: "This soup makes great use of the spicy white bean stew. For a vegetarian option, eliminate the bacon."

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