Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. Print Ingredients 1/4 cup smoked bacon, diced 2 Tbsp. olive oil 1 yellow onion, diced 2 Tbsp. shallot, minced 3 cloves garlic, minced 2 Tbsp. fresh oregano, chopped 1 tsp. smoked chipotle powder 28 oz. whole tomatoes, canned 2 cups chicken stock 3 cups cannellini beans, cooked 2 Tbsp. marjoram, chopped 1/2 tsp. kosher salt 1/4 tsp. ground black pepper Olive oil, for garnish, as needed Parmesan, grated, as needed Number of Servings : 8 Serving Size: 1 cup Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. Directions In a large soup pot, add the bacon and olive oil and cook over medium heat until the bacon is slightly crispy and most of the fat is rendered. Remove 2 tablespoons of the fat and discard. Add the onions, shallots, and garlic and continue cooking for another 7 to 10 minutes, or until the vegetables have just started to color. Lower the heat and add the chopped fresh oregano and chipotle powder, and stir to combine; cook for another 2 minutes. Add the fresh or canned tomatoes and the chicken stock and cook for 30 minutes over low heat. Add the cooked beans, marjoram, salt, and pepper and simmer for another 3 minutes. Serve drizzled with the olive oil and the grated parmesan. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.