RCI-VG.004.1444.001
Tomato Bacon Soup
We love it for lunch on a weekend, and are more likely to eat it in Spring or Autumn than the dead of winter. 50 minutes preparation.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- smoked streaky bacon500 grind, removed, and, diced
- onion1 largediced
- garlic2 clovescrushed
- 2 tablespoons
- (880 g) can cooked peeled tomatoes1 unit
- 1 liter
- 3 sprigs
- (880 g) can 3 bean mix1 unitrinsed and drained
- 1 unit
- 1 unit
- 1 unit
- shaved Parmesan cheese or shredded Parmesan cheese1 unitto serve
Method
1
Heat a large pot over medium-high heat and cook the diced bacon until the fat renders and the edges begin to crisp, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2
Add the butter to the pot with the bacon fat, then stir in the diced onion and crushed garlic. Sauté until the onion becomes translucent and softened, about 5 minutes.
3
Pour in the canned tomatoes (with liquid) and the chicken stock, then add the fresh herb sprigs. Bring the mixture to a simmer over medium heat.
4
Stir in the rinsed and drained bean mix and the reserved cooked bacon. Simmer for 15 minutes to allow the flavors to blend.
5
Remove the herb sprigs from the pot using a spoon or tongs. Season the soup with Tabasco sauce and fresh ground pepper to taste.
6
Ladle the soup into bowls and top each serving with fresh chopped parsley and shaved or shredded Parmesan cheese.