Smoky Tomato and Cannellini Bean Soup

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.

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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

  1. 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.
  2. Add the onions, shallots, and garlic and continue cooking for another 7 to 10 minutes, or until the vegetables have just started to color.
  3. Lower the heat and add the chopped fresh oregano and chipotle powder, and stir to combine; cook for another 2 minutes.
  4. 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.
  5. 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.