2 cans Cannelini beans, drained and rinsed
5 bacon slices
2 cups chopped red bell pepper
1 cups diced onion
1 cup chopped carrot
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 tablespoon minced garlic
3 (16-ounce) cans chicken broth
1/2 cup chopped fresh parsley
Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 8 ingredients (bell pepper through minced garlic) to drippings in pan; sauté 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1/2 hour or until beans are tender.
Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureéd mixture to pan. Stir in the bacon and parsley.