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.
Go and Create!