No one said that the tomato in a BLT had
to be sliced. This fresh soup is quickly made and goes well with
grilled cheese sandwiches.
BLT
Soup
- 8 slices bacon, crisply-cooked
1 (28-ounce) can crushed tomatoes*
1 (14 1/2-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 Pork, The Other White Meat.
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