• Step 1

  Fry bacon in large stockpot over MED heat until crisp, 3-4 min. Watch carefully to prevent burning. Remove bacon; set aside.

• Step 2

  Discard all but 1 Tbsp bacon drippings. Add onions; sautee until translucent, about 3 min.

• Step 3

  Add 3 cans beans and vegetable broth to pot; bring to simmer. Cook until beans are soft, about 10 min.

• Step 4

  Carefully pour soup through strainer. Puree beans in blender in small batches. Slowly add back about half the liquid until processing is complete. Return pureed beans to pot with remaining liquid. Add bacon, tomatoes, and remaining can of beans; season with salt and pepper to taste. Serve with cheese and croutons.

Drizzle soup with truffle oil and fresh sage.

Note: When servings & ingredients are modified, nutrition & directions may vary.