Instructions

1. In a large soup pot, cook bacon over medium heat until crisp. Crumble and set aside.

2. In the same pan with the bacon oil, cook garlic, shallots and carrots until tender, about 5 minutes.

3. Place the beans in blender and puree until smooth. Stir into the vegetable mixture in the pan.

4. Add the bacon, rice, broth, bay leaves and basil. Stir soup and bring pot to a boil.

5. Reduce heat and simmer covered, until rice is tender, 20 minutes. Serve.