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SMOKY TOMATO AND CANNELLINI
BEAN SOUP
¼ cup smoked bacon, diced
2 Tbsp. olive oil
1 ea. yellow onion, diced
2 Tbsp. shallot, minced
3 cloves garlic, minced
2 Tbsp fresh oregano, chopped
1 tsp. smoked chipotle powder
28 oz. canned whole tomatoes
2 cups chicken stock
3 cups Cannellini beans, cooked
2 Tbsp. marjoram, chopped
½ tsp. sea salt
¼ tsp. ground black pepper
Olive oil for garnish
Parmesan, grated
In a large soup pot, add the bacon and olive oil and cook over medium heat until the bacon is slightly crispy and most the fat is rendered. Remove 2 T. of the fat and discard.
Add the onions, shallots, and garlic and continue cooking for another 7-10 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 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.
World Bean Kitchen