Tomato White Bean Soup: rich, thick tomato broth infused with herbs and packed with beans and vegetables.
This time last year I resolved (in a post no less) to stop wasting food. It’s so darn expensive, right? So I’m tackling this resolution again and I hope you’ll join with me. Kitchen comrades in arms, if you will.
A quick inventory revealed five cans of Great Northern beans (must have been one heck of a sale), a couple of cans of crushed tomatoes, two tubes of tomato paste, four containers of chicken stock, an almost empty jar of Nutella (oops), Uncle Ben’s 90 second brown rice, canned artichokes, a jar of pesto and way more I won’t bore you with.
Between the pantry and refrigerator, I had all the ingredients for this Tomato White Bean Soup. . . minus the Nutella (which makes a fine dessert all by itself). You know what they say ~ “happiness is hot soup on a cold day”.
Bean with Bacon Soup recipe made with or without a ham bone. Hearty, packed with beans and bacon – so much flavor and perfect for a cold, winter day.
I love how food can transport you to another time. For me, this Bean with Bacon Soup does it. My childhood favorite came directly from the Campbell’s Soup kitchen.
Thick and extra salty using less water than the instructions recommended. Topped off with a fistful of smashed saltines until it acquired the consistency of mashed potatoes. It warmed my insides on many cold winter days.
This Bean with Bacon Soup recipe is like the one I grew up on, but better. Way better.