Winter Chicken Soup With Tomatoes and Cannellini Beans |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Perfect for a cold, blustery day. Ingredients:
4 slices bacon, diced |
1 cup chopped yellow onion |
2 garlic cloves, minced |
3 1/2 cups chicken stock |
2 (15 ounce) cans cannellini beans, drained and rinsed (or other white bean) |
1/2 cup diced cooked chicken |
1 (14 1/2 ounce) can whole tomatoes, including juice, chopped |
1/4 cup dry red wine |
1/4 cup chopped fresh flat leaf parsley |
1 teaspoon salt (or to taste, amount will depend on how salty your chicken stock is) |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
fresh ground black pepper |
freshly grated parmesan cheese, for topping |
Directions:
1. In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.
2. Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.
3. Add all the remaining ingredients except the parmesan.
4. Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.
5. Serve with Parmesan sprinkled on top.
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