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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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