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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH
power for 3-4 minutes until fat runs out and the bacon is well cooked.
Stir the bacon halfway through cooking to separate the pieces. Transfer
to a plate lined with paper towels and leave to cool. When cool, the
bacon pieces should be crisp and dry. Place the carrot, celery, onion,
and oil in a large bowl. Cover and microwave on HIGH power for 4
minutes.
Chop the remaining bacon and add to the bowl with garlic. Cover and
microwave on HIGH power for 2 minutes.
Add the stock, the contents of the can of tomatoes, the thyme, beans,
and tomato paste. Cover and microwave on HIGH power for 8 minutes,
stirring halfway through. Season to taste. Ladle the soup into warmed
bowls and sprinkle with the crisp bacon and grated cheese.
Ingredients:
8 Ounce(s) Lean Smoked Back Bacon slices
1 medium Carrot, sliced thinly
1 Celery stalk, sliced thinly
1 medium Onion, chopped
1 Tablespoon(s) Oil
3 Garlic cloves, sliced
3 Cup(s) Hot vegetable stock
7 Ounce(s) Can chopped tomatoes
1 Tablespoon(s) Chopped fresh thyme
14 Ounce(s) Can Cannellini beans, drained
1 Tablespoon(s) Tomato paste |
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