Bean And Bacon Soup

1/4 cup diced celery
1/4 cup diced red bell pepper
1 small clove garlic, minced
1 cup canned Italian tomatoes with liquid
4 ounces rinsed, drained, canned white kidney beans
1/2 cup diced red onion
1 teaspoon 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.

http://www.nancyskitchen.com