White Bean and Bacon Soup with Mediterranean Croutons

Here is the perfect meal for a chilly, rainy autumn night.  This slow-cooker soup is warm and creamy, with a delicious smokiness from the bacon.  You can get it into your slow cooker in 10 minutes before you leave for work in the morning, and come home to a delicious, home made belly warming soup with very little further effort.

I've adapted this (a little) from another great slow cooker cookbook from Beth Hensperger.  I love her contemporary slow cooker recipes!  This one is from Not Your Mother's Slow Cooker Recipes for Two, but we got a good four servings out of it.  I decided to puree it, because I love creamy bean soups.  With an immersion blender, it takes only 5 minutes.  If you don't have an immersion blender already, you have to get one!  You will love it!  I added the croutons for a little crunchy topping, and they were a wonderful addition.

I used my smaller slow cooker here -- not my large, new fancy one.  Slow cookers function better when they are 2/3 to 3/4 of the way full, and as this is a smaller recipe, it is best suited to a smaller slow cooker.