[ makes12 servings ] 1 tbsp olive oil 1/8 tsp crushed red pepper 6 cloves garlic, minced 1/2 cup chopped yellow onion 1 medium yellow bell pepper, chopped (1 cup) 1 cup sliced baby carrots cut into 1/4 inch pieces 4 to 6 slices veggie Canadian bacon, diced (optional) 1 cup white wine 2 (15 oz.) cans great northern beans, with liquid 1 (14 1/2 oz.) can whole or diced tomatoes 4 cups vegetarian chicken broth, boiling 1 tsp. dried basil 1 tsp. dried thyme 1/4 cup mellow white miso In a large pot, warm oil and crushed pepper 1 minute, over medium high heat. Add the garlic, onion, bell pepper, carrots, and diced bacon and sauté 5 minutes until fragrant and starting to brown. Add wine, reduce heat to low, and add beans. If not pre-diced, place the tomatoes in a food processor or blender and pulse once or twice to chop coarsely. Add to bean mixture along with broth and spices. Simmer 30 minutes. Cream miso in a small bowl with wine until smooth and add to soup. Simmer until heated through. Do not boil once miso is mixed in.