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Bean and Bacon Soup

1/4 c. diced celery
1/4 c. diced red bell pepper
1 sm. clove garlic, minced
1 c. canned Italian tomatoes with liquid
4 oz. rinsed, drained, canned white kidney beans
1/2 c. diced red onion
1 tsp. olive or vegetable oil
2 slices cooked bacon, crumbled


In 1-quart microwave-safe casserole dish, combine onion, celery, bell pepper, garlic and oil. Cover with vented plastic and cook on high, 3 minutes, until softened, stirring halfway through. Add remaining ingredients and stir to combine, recover with vented plastic and microwave on high, 1 minute, until heated.


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