White Bean and Vegetable Soup with Spinach Pistou

2 cup(s) dried navy beans
4 ounce(s) (about 4 slices) bacon, diced
1 medium onions, diced (about 1 cup)
2 stalk(s) celery, diced (2/3 cup)
5 can(s) (14 1/2 ounces each) low-sodium chicken broth
1/2 teaspoon(s) anise seed
1 cup(s) canned whole tomatoes, drained, seeded and diced
1/4 cup(s) parsley, chopped
2 tablespoon(s) parsley, minced
1/4 teaspoon(s) (plus 1/8 teaspoon salt) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) frozen chopped spinach, defrosted
2 clove(s) garlic
1/2 cup(s) extra-virgin olive oil
1/2 tablespoon(s) fresh lemon juice

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Directions

1.Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.
2.Make the soup: In a large pot over medium-high heat, cook bacon until browned but not crisp. Add the onions and celery and sauté until translucent -- about 5 minutes. Add the chicken broth, beans, and anise seed. Bring to a boil, lower heat, and simmer, partially covered, for 30 minutes. Add tomatoes, minced parsley, 1/4 teaspoon salt, and pepper and continue to simmer, partially covered, until beans are tender -- about 1 hour.
3.Make the pistou: Place spinach, 1/4 cup chopped parsley, garlic, olive oil, lemon juice, and remaining salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. Ladle the soup into bowls and top with 1 to 2 tablespoons of the pistou. Serve immediately along with our Parmesan Crisps.