1In large skillet, fry bacon; drain, crumble and set aside. Reserve drippings
2Sauté onions and garlic in bacon drippings. Oil may be substituted. Sauté over medium heat til onions are soft. Lower heat. Add tomatoes, braking them into small pieces. Simmer mixture for 10 minutes. In blender or food processor, puree cooked beans. Mix beans and chicken stock or water in large pot and blend well.
3Stir in tomato mixture and vinegar and simmer over very low heat for 15 to 20 minutes. Add salt to taste. To serve, ladle hot soup into bowls and top with grated cheese and crumbled bacon. Serves 8 to 10