Name: Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top)
Yield: 6 Servings
Ingredients: 3 15 oz cans navy beans (rinsed and drained); 4 slices center cut bacon (chopped); 1 medium onion (chopped); 1 large carrot (chopped); 1 large celery stalk (chopped); 2 tbsp tomato paste; 4 cups reduced sodium chicken broth; 2 bay leaves; 1 sprig fresh rosemary (I used a bouquet garni for tosing); 3 cups baby spinach