A purely pantry cooking product, using up some of my Boston Organics vegetables, inspired by a recipe at Beyond Salmon. Brown two chopped carrots, 2 chopped celery sticks, 1/2 large chopped onion with two chopped pieces of bacon until softened. Add one can of drained navy beans, one can of water, two cans of chicken stock. Add two sprigs fresh rosemary, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, 10 grinds of black pepper, stir, and bring to a low boil. Cover, let cook on a high simmer/low boil for 20 mins. Turn off heat, remove cover, rosemary sprigs, and puree with an immersion blender until smooth. Garnish with extra virgin olive oil and sherry vinegar.