Bacon, Tomato & White Bean Soup
Makes: 4 servings
- 1 tablespoon EVOO, plus more for drizzling
- 1/2pound smoky bacon, chopped
- 2 red or white onions, finely chopped
- 3 - 4 cloves garlic, thinly sliced
- 1 fresno chile pepper, thinly sliced
- 2 large bay leaves
- 2 tablespoons chopped fresh thyme
- salt and pepper
- 1 28 - 32 ouncecan san marzano tomatoes
- 2 cups tomato puree or passata
- 2 cups chicken stock
- 1 15 ouncecan cannellini (white kidney) beans, drained
- grated pecorino-romano, for sprinkling
- charred bread, such as ciabatta (rubbed with garlic, drizzled with with oil and sprinkled with salt and pepper), for mopping
- In a medium dutch oven, heat 1 tbsp. EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon. Drain off all but 3 tbsp. of the fat.
- Add the onions, garlic, chile, bay leaves, thyme, a little salt and lots of pepper. Partially cover and cook, stirring occasionally, for 12 minutes. Stir in the tomatoes, tomato puree and chicken stock, breaking up the tomatoes with a wooden spoon. Stir in the beans and simmer for about 15 minutes.
- Serve the soup in shallow bowls. Top with the cooked bacon, drizzle with EVOO and sprinkle with the cheese. Serve with the bread for mopping.