Hello all– There’s not usually bacon hanging around in our fridge. But when the kids are coming home for a visit, I head straight for the market and get all the things they like to eat. Including bacon. Lots of it.
So now they’ve come and gone for Christmas/New Years. And there’s still a bit of bacon lingering in our kitchen. What better to do with it, than a big pot of white bean & bacon tomato soup? It’s one of those warm & cozy soups– sweet little beans, salty bacon and all that rich tomato holding it all together. With a slab of brown bread and a crunchy salad, it’s dinner.
WHITE BEAN & BACON TOMATO SOUP
1/3 pound bacon (about 6 slices), cut to bits
2 onions, chopped fine
4 cloves of garlic, minced
2 tab. fresh thyme leaves
2 late bay leaves
1/2 tsp. salt
several grinds of fresh pepper
28 oz. can of crushed tomatoes
14 oz. can petit cut tomatoes
2 cups chicken broth
2 14 oz. cans cannellini beans, rinsed in a strainer
garnish– thyme sprigs & grade parmesan romano
Cook the cut bacon in a soup pot until lightly browned. Remove the bacon. Pour out all but 3 tab. of the bacon fat from the pot.
Add the cut onions to the pot. When they are lightly browned, add in the garlic, thyme, bay leaves, salt and pepper. Cook a minute more.
Then add in the crushed tomatoes, petit cut tomatoes, chicken broth and cannellini beans. Simmer the soup for 15 minutes.
Serve it up hot topped with grated parmesan romano cheese and a sprig of thyme just to make it pretty.