The weather is getting cooler here. I don’t do well in cold weather. I like it warm. My oven is currently on vacation, refusing to heat to the temperature it needs to be to bake so I thought I would try soup. I miss my bean and bacon soup from Campbell’s. I can’t have it anymore since it’s not gluten free so this is my attempt at a grown-up version. It actually turned out well, yep, I’m as surprised as the rest of you who know my kitchen skills.
Bean and Bacon Soup
3 cans of cannelloni beans (rinse and drain them)
6 cups of chicken stock, I used a gluten free brand
2 big cloves of garlic minced
1/2 can of tomato paste
Put all of that in a large pan, bring to a boil then reduce heat to a simmer for about 30 min. Stir it once in awhile.
While the beans are cooking:
Chop
1 medium onion
2 large celery ribs
4 med. sized tomatoes
1/4 cup Italian flat leaf parsely
1 tablespoon of basil
IN a large skillet over medium high heat pour about 2 tablespoons of olive oil (or go 2 times around the pan)
saute the onion and celery until the onion is soft and translucent.
Add the tomatoes and
1 teaspoon of salt
1 teaspoon of SPIKE seasoning
Cook about 5 minutes.
Then add the vegetables to the bean pan, add the parsley and basil. Here is where I made a big mistake. I added 5 pieces of bacon, the flavor it gave the soup was great, but take the bacon out of the soup before you serve it! It isn’t pretty folks.
Cook 15-20 min.
Serve with Romano cheese sprinkled on top if you can have dairy.