skip to content
The World Bean Kitchen: Passport to Flavor
Ingredients Amount
Smoked bacon, diced ¼ cup
Olive oil 2 Tbsp.
Yellow onion, diced 1 ea.
Shallot, minced 2 Tbsp.
Garlic, minced 3 cloves
Fresh oregano, chopped 2 Tbsp.
Smoked chipotle powder 1 tsp.
Canned whole tomatoes 28 oz.
Chicken stock 2 cups
Cannellini beans, cooked 3 cups
Marjoram, chopped 2 Tbsp.
Kosher salt ½ tsp.
Fresh ground black pepper ¼ tsp.
Olive oil for garnish as needed
Parmesan, grated as needed

Method

  1. In a large soup pot, add the bacon and olive oil and cook over medium heat until the bacon is slightly crispy and most the fat is rendered. Remove 2 T. of the fat and discard.

  2. Add the onions, shallots, and garlic and continue cooking for another 7-10 minutes or until the vegetables have just started to color.

  3. Lower the heat and add the chopped fresh oregano and chipotle powder and stir to combine; cook another 2 minutes.

  4. Add the fresh or canned tomatoes and the chicken stock and cook for 30 minutes over low heat. Add the cooked beans, marjoram, salt, and pepper and simmer for another 3 minutes.

  5. Serve drizzled with the olive oil and the grated parmesan.

Yield: 10 portions