
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.
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 185kcal
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Ingredients
- ¼ cup smoked bacon diced
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 tablespoons shallot minced
- 3 cloves garlic minced
- 2 tablespoons fresh oregano chopped
- 1 teaspoon smoked chipotle powder
- 28 ounces whole tomatoes canned
- 2 cups chicken stock
- 3 cups cannellini beans cooked
- 2 tablespoons marjoram chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- olive oil for garnish, as needed
- parmesan grated, as needed
Instructions
- 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.
Notes
Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 26g | Protein: 10g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 8mg | Sodium: 390mg | Potassium: 700mg | Fiber: 7g | Sugar: 5g | Calcium: 110mg | Iron: 3.4mg