A New Cold Weather Favorite!


I am, by nature, not a soup person.  However, every now and then I love a good tomato soup, especially when the weather gets cold.  I recently found a Rachael Ray recipe that has quickly become a favorite at home.  Bacon, tomato and white bean soup.  That’s right I said bacon!  This soup is hearty and delicious.  My 1-year-old daughter loved it!  She kept saying yum after every bite.  I made a couple of changes to the original recipe by adding an extra can of beans and swapping out a fresno chili pepper for crushed red pepper.  If you would like to try my version of bacon, tomato and white bean soup (and I think that you should!)…

Here’s what you need:

1 tbsp of extra virgin olive oil + more for drizzling

1/3 lb of smoky bacon, chopped

1 white onion, finely chopped (the original was 2 but my husband dislikes too much onion)

3-4 cloves of garlic, thinly sliced

1 tsp of crushed red pepper (I didn’t really measure this so be careful if you don’t like too much heat)

2 large bay leaves

2 tbsp of chopped fresh thyme

salt and pepper

1 can (28-32oz) san marzano tomatoes

2 cups of tomato puree

2 cups of chicken stock

2 cans (15 oz) cannellini (white kidney) beans, drained

Grated parmesan cheese for sprinkling

crusty bread for dipping

Here’s what you do:

In a medium dutch oven heat the olive oil over medium-high heat.  Add bacon and cook until browned.  Remove and drain off all but 3 tbsp of the fat.

Add in the onion, garlic, red pepper, bay leaves, thyme, a little salt and lots of pepper.  Partially cover and cook, stirring occasionally for 12 minutes.  Stir in the tomatoes, puree, and stock, breaking up the tomatoes with a wooden spoon.  Add the beans and simmer for 15 minutes.

Serve the soup topped with bacon and parmesan cheese.

Just delicious!

Go and Create!



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