Nobody said that the tomato in a BLT had to be sliced. This fresh soup is quickly made and goes well with grilled cheese sandwiches.
8 slices bacon, crisply-cooked
1 (28-ounce) can crushed tomatoes*
1 (14.5-ounce) can chicken broth
1 (15-ounce) can cooked white beans (cannellini or navy), rinsed and drained
1 1/2 teaspoons Italian seasoning
2 teaspoons balsamic vinegar
1 cup leaf lettuce, shredded
1/4 cup fresh basil leaves, thinly sliced
- Coarsely crumble bacon and set aside.
- In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar.
- In small bowl, toss together lettuce and basil.
- Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce and basil.
Makes 4 servings.
*Have a garden full of luscious red, ripe tomatoes? Substitute 4 1/2 cups peeled, seeded and crushed fresh tomatoes for the canned tomatoes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 240 calories; Protein: 12 grams; Fat: 9 grams; Sodium: 1370 milligrams; Cholesterol: 15 milligrams; Carbohydrates: 29 grams.
Recipe and photograph provided courtesy of National Pork Board.