Is there anything better than Bacon?

Bacon is by far America's most loved ingredient. At least the America I know. Whether eating a crispy piece with your eggs in the morning, enjoying it on your BLT for lunch or finding a hint of it in your gourmet dinner out, bacon is everywhere and I love it. Here is a soup with just a bit of bacon. It is almost vegetarian, except for the Chicken stock and bacon. So I guess not really vegetarian at all, but close enough for me. This is a hearty vegetable soup that can fill up anyone, including your skeptical man (ie: my husband). And even though it has bacon in it, it is very healthful and low in calories. There is rosemary in this as well, and I don't even get me started on how much I am loving that herb right now... And my new trick that I incorporated into this soup is to add in a parmigiano rind while simmering. It brings a richness to the soup and that great flavor of the cheese.

Tuscan Peasant Soup with Rosemary & Pancetta

Serves 6-8

5 Tablespoons of Olive Oil

1 1/4 cups, about 6 oz. small diced Pancetta (regular bacon is totally fine)

4 cups large diced Savoy Cabbage (about 1/2 head, you can also use Napa cabbage)

2 medium onions, diced

4 medium carrots, diced

kosher salt

2 garlic cloves, minced

1 Tbs. minced fresh rosemary, plus 1 tsp.

1 tsp. ground coriander

1 28 oz can of diced tomatoes, drained

8 cups chicken stock

Optional: Rind of Parmigiano-Reggiano

2 15 1/2 oz cans, small white beans rinsed and drained (ie: Navy Beans)

2 Tbs. fresh lemon juice

Pepper

1 cup grated Parmigiano-Reggiano

1. Heat 2 Tbs. of olive oil in a 4 to 5 qt. dutch oven over medium heat. When hot, add the pancetta and cook until crisp, stirring often. Remove pot from heat. Remove pancetta from pot with slotted spoon and drain on paper lined plate. Pour off all but 2 Tbs. of the fat from the pot.

2. Return the pot to medium high heat and add the cabbage. Cook, stirring occasionally, until limp and browned around the edges. Remove the pot form the heat and transfer cabbage to another plate.

3. Put the pot back over medium heat and add 2 Tbs. of olive oil. When the oil is hot, add the onions, carrots and season with salt. Cook, stirring occasionally, until the onions are softened and vegetables start to brown around the edges. Add the garlic, 1 Tbs. of rosemary and the coriander. Cook, stirring until the garlic becomes fragrant, about 1 minute. Add the tomatoes, stir together and cook an additional 3 minutes.

4. Return the cabbage to the pan and add the chicken stock and parmigiano rind, if using. Stir well and bring to a boil, then reduce to a simmer. Cook for 15 minutes to infuse the broth. Add the beans and return the pot to a simmer, cook for another 2 minutes. Remove pot from the heat, remove the cheese rind and discard. Stir in the remaining rosemary and let rest for 5 minutes.

5. Taste the soup, add the lemon juice and salt and pepper to taste. Serve the soup hot, garnished with pancetta and grated cheese.

Enjoy!

xoxo

Erin