italian tomato and white bean soup

Name: Italian Tomato and White Bean Soup
Cook time: 25 min
Yield: 4
Ingredients: 4 slice(s) bacon; 1 cup(s) frozen chopped onions; 1 1/2 teaspoon(s) bottled minced garlic; 1 can(s) crushed tomatoes (28oz can); 1 can(s) white kidney beans (cannellini beans), rinsed and drained (15 1/2oz); 1 can(s) chicken broth (14 1/2 oz can); 1/3 cup(s) snipped fresh basil; 1 teaspoon(s) sugar; 1/4 cup(s) finely shredded romano cheese

(1 RATING)

35 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Oct 9, 2010

A yummy hearty soup on a cold winter or fall evening.

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prep time

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

4 slices bacon
1 cup frozen chopped onions
1 1/2 teaspoons bottled minced garlic
1 can crushed tomatoes (28oz can)
1 can white kidney beans (cannellini beans), rinsed and drained (15 1/2oz)
1 can chicken broth (14 1/2 oz can)
1/3 cup snipped fresh basil
1 teaspoon sugar
1/4 cup finely shredded romano cheese

How To Make italian tomato and white bean soup

Step 1

In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tbsp drippings in pan. Drain bacon on paper towels. Crumble bacon; set aside.

Step 2

Cook onions and garlic in drippings until tender. Add crushed tomatoes, beans,chicken broth, 3 tbsp of the basil, and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Season to taste with pepper.
Step 3

To serve, top each serving with crumbled bacon, Romano cheese, and the remaining basil.
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