White Bean with Bacon Soup

1 lb. dry cannelini beans (soaked as directed)
3-14.5 oz. chicken or vegetable broth
3 medium shallots, finely diced
2 T butter
2 bay leaves
3/4 dried thyme
3/4 cup diced peeled carrots
5-6 strips cooked apple wood smoked bacon
3/4 cup lowfat milk
salt to taste

1 Prepare dried cannellini beans as directed on package (with overnight or quick soak method) in a large pot, drain any remaining water. Add diced shallots to butter in separate pan and brown for 2-3 minutes. Add broth and shallots to beans in pot and bring to a low boil. Cook over medium low heat for 30 minutes.

2. Add carrots, bay leaves, thyme and bacon and cook for another 25-30 minutes on low heat until beans and carrots are soft. Remove bay leaves, add milk, then with a hand mixer or in a blender, puree half of the soup until it becomes creamy. Add salt to taste. Reheat in pot to desired temperature. Serve warm with breadcrumbs, crouton, and diced bacon on top accompanied by bread sticks or sourdough slices.