Tomato White Bean Bacon Soup Recipes

TOMATO BEAN SOUP

Steps:

• Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

Steps:

• Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
• In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
• Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
• Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

BACON CANNELLINI SOUP

Steps:

• Place a large soup pan or Dutch oven over medium heat, once hot add the chopped bacon and cook until browned and crispy. Remove from pan and set aside.
• Drain the bacon grease, leaving i only about 1-2 tablespoons.
• Add diced onion, sausage, carrot, and celery. Cook until sausage is no longer pink. Add garlic and cook 30 more seconds. Drain any fat.
• Add potatoes, seasoning, and one can of cannellini beans, plus about 3 cups of chicken broth.
• Bring the mixture to a boil, after that, reduce heat and simmer for 10 minutes.
• Combine the remaining can of cannellini beans and 1 cup chicken broth in a blender until smooth. Add to the soup.
• Add spinach, stir and simmer for an additional 5 minutes.
• Remove from heat. Season with salt and pepper to taste.
• Garnish with parmesan cheese, bacon and parsley if desired.

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Steps:

• In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
• Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
• Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
• Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
• Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

TOMATO SOUP WITH WHITE BEAN AND BACON

Steps:

• Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.
• Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.
• Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).
• Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
• Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
• Serve with crusty bread.

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

TOMATO, WHITE BEAN, BACON SOUP RECIPE

Steps:

• 1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. 2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more. 3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer). 4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot). 5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste. Serves 8-10. Serve with crusty bread.

TOMATO SOUP WITH WHITE BEANS AND BACON RECIPE

Steps:

• 1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. 2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more. 3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer). 4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot). 5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste. Serves 8-10. Serve with crusty bread.