This enjoyable soup consists of a variety of hearty vegetables and beans in a tomato broth. The base of the soup starts with celery, carrot and onion, common ingredients I usually already have at home. For some extra protein, I like to add white kidney beans or other beans from the pantry, which help to fill out the soup. Passata (tomato puree) is the main component of the broth, and can be found in jars at the grocery store near the pasta sauces.
Adding brown sugar in this soup gives the perfect sweetness and helps cut the acidity from the tomato. So don’t skip this important step!
I’ve garnished this soup with feta cheese and crisp bacon but you can try other toppings too. Other cheeses I’d recommend for garnish are parmesan, cotija, or queso fresco. You can also try some chives or parsley. Enjoy!
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- 6 strips of crisp bacon
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 tablespoon brown sugar
- ½ teaspoon fennel seed
- ½ teaspoon dried basil
- 1 tablespoon garlic seasoning
- 5 cups chicken broth
- 1½ cups passata
- 1 can (540 ml) of white kidney beans washed and drained
- feta cheese for garnish
- Cook 6 strips of bacon until crisp and chop into small pieces.
- Heat the oil in a large soup pot.
- Lower heat to medium and add celery, carrot, onion and cook stirring often for about 6 minutes.
- Add brown sugar, fennel seed, basil, and garlic seasoning and continue stirring for 30 seconds.
- Add broth and passata then bring to a boil on high heat.
- Add beans and about half the bacon.
- Simmer on med-low heat for about 15-20 minutes or until vegetables are soft.
- Add some salt and pepper to taste.
- Garnish each bowl with bacon and feta cheese. Enjoy!