In Dutch oven, cook bacon over medium heat 4 minutes or until crisp, stirring occasionally. Drain on paper towels. Add onion and garlic to drippings in pan. Cook 10 minutes or until golden brown and tender, stirring occasionally.
Add 3 cups of the chicken broth, the squash, 2 cans of the beans, the tomatoes and rosemary. Bring to a boil. Cover; reduce heat. Cook 15 to 20 minutes or until squash is fork-tender. To blend the mixture, spoon part of the mixture into blender container, filling only 3/4 full. Place folded dish towel or hot pad over lid to hold in place. Blend until smooth. Pour into bowl. Repeat until all vegetable mixture is blended. Return mixture to Dutch oven. Stir in remaining beans and broth. Cook 5 minutes or until thoroughly heated. Top individual servings with bacon.
Tip: You could blend the vegetable mixture right in the Dutch oven using an immersion blender. Use caution when blending hot mixtures. They tend to spatter and can cause burns.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 110, Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 650mg, Carb 22g, Fiber 6g, Total Sugar 4g, Added Sugar 0g, Protein 6g, Vitamin D 0%, Calcium 6%, Iron 8%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.