|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|
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.
Add the onions, shallots, and garlic and continue cooking for another 7-10 minutes or until the vegetables have just started to color.
Lower the heat and add the chopped fresh oregano and chipotle powder and stir to combine; cook another 2 minutes.
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.
Serve drizzled with the olive oil and the grated parmesan.
Yield: 10 portions