Bacon, Beans & Greens Soup with Tomato

"When I'm fighting a cold, John makes greens-and-beans soup, a childhood fave that my mom used to make." —Rach
Publish date:
Bacon, Beans & Greens Tomato Soup

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here

  • 4Servings


  • 2 tbsp. olive oil
  • 1/2 lb. smoky, very meaty slab bacon, finely chopped
  • 2 leeks, trimmed, then halved lengthwise and sliced
  • 1 red onion, chopped
  • 2 large carrots, finely chopped
  • 2 ribs celery with leafy tops, chopped
  • 4 cloves garlic, chopped
  • 1 large fresh bay leaf
  • A bundle of fresh thyme, parley and sage, tied
  • Salt and pepper
  • 1 small head escarole, coarsely chopped
  • 1 bunch Lacinato kale, stalks removed, leaves shredded
  • 1 can (15 oz.) cherry tomatoes or baby Roma tomatoes or diced tomatoes
  • 2 cups (12 to 15 oz.) passata, tomato puree, or tomato sauce
  • 6 cups chicken stock (or a combination of chicken and beef stock)
  • 1 can (about 15 oz.) cannellini beans, drained


In a Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the bacon and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the leeks, onion, carrots, celery, garlic, bay leaf, and herb bundle; season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Add the escarole and kale. Cook, stirring, until the greens wilt, about 2 minutes. Stir in the tomatoes, passata, stock, and beans. Bring to a boil, then reduce the heat to medium and simmer until the flavors meld, 15 to 20 minutes. Discard the herb bundle before serving.