Bacon, Tomato and White Bean Soup

By á-47

Ingredients

• 1 Tbsp. EVVO, plus more for drizzling
• 1/3 lb. bacon, chopped
• 2 red or white onions, finely chopped
• 3-4 cloves garlic, thinly sliced
• 1 fresno chile pepper, thinly sliced
• 2 large bay leaves
• 2 Tbsp. chopped fresh thyme
• salt and pepper
• 1 can (28-32 oz) san marzano tomatoes
• 2 cups tomato puree
• 2 cups chicken broth
• 1 can (15 oz) cannelini (white beans), drained
• grated pecorino-romano, for sprinkling

Preparation

Step 1

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.

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 cheese.