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

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